Swanson® Roasted Tomato and Barley Soup

15 Reviews

Prep: 10 min
Cook: 1 hr 5 min
Ready In: 1 hr 15 min

“Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.” - by Campbell's Kitchen

Ingredients

1 (28 ounce) can diced tomatoes, undrained
2 large onions, diced
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 stalks celery, diced
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley

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Directions

Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.

Nutrition

Amount Per Serving (8 total)

Calories
114 cal
6%

Carbs
16.3 g
5%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

mommymeggy

Aug. 15, 2011

"Don't let the short list of ingredients fool you: this soup is so satisfyingly delicious! I used fresh tomatoes and roasting those veggies prior to adding to the soup adds a whole other dimension of ..." See moreflavor. I used organic veggie broth rather than chicken. A change to the recipe indications: I did not add the roasted veggies until right before serving, as I didn't want them to lose that baked flavor & texture while sitting in the soup. Also, if you use quick barley, this soup only needs to simmer for 10 minutes before it's ready."

CC♥'s2bake

Jun. 10, 2011

"This was one of the best soups we've had recently. Proof that sometimes the simplest of ingredients are all that's needed for a great tasting recipe. I followed just as written, although I deglazed th..." See moree roasting pan first with some of the broth before adding all to the pot."

Linda Farrell

May. 25, 2011

"Made this for lunch today. I used 1 14oz can "no salt" diced tomatoes and 1 can RoTel tomatoes with green chilies. Made the "homemade chicken broth" from this site. This is very healthy and very ta..." See moresty. I can't wait to take in my lunch."

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