Swanson® Roasted Tomato and Barley Soup

Swanson® Roasted Tomato and Barley Soup

Campbell's Kitchen 0

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

Ingredients 1 h 15 m {{adjustedServings}} servings 114 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 16.3g
  • 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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  • Prep

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  • Ready In

  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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  • Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.
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Reviews 16

  1. 20 Ratings


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.


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

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.