Swanson® Roasted Tomato and Barley Soup

Swanson® Roasted Tomato and Barley Soup

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.

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Reviews (16)

Rate This Recipe
mommymeggy
6

mommymeggy

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 flavor. 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
6

CC♥'s2bake

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 the roasting pan first with some of the broth before adding all to the pot.

Linda Farrell
6

Linda Farrell

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 tasty. I can't wait to take in my lunch.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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