Swanson® Roasted Tomato and Barley Soup15 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 114 cal
- 4 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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."
"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."
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