READY IN 1¼ hrs

Swanson® Roasted Tomato and Barley Soup

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

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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 5 mins
READY IN 1 hr 15 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

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 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.

—mommymeggy

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Most Helpful Critical Review

Mar 16, 2009

This soup is intensely flavorful. I used real tomatoes instead of canned and less onion than called for. It would make for a nice appetizer or side dip, not so great as a soup.

—mell42

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19 Ratings

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

—CC♥'s2bake

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

—Linda Farrell

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Mar 08, 2011

This was a hearty, healthy, easy to make soup. I added more garlic and 2 carrots diced small. I would also recommend drainind the tomatoes as well as you can before roasting. The less liquid, the better the "roasted" taste. I will make this again.

—Stixmodee

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Jan 30, 2012

Good for a quick, easy and inexpensive meal.

—GINAH1

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Aug 10, 2011

Such a simple and tasty soup! I added a can of mild Rotel because we like a hint of spice. Hubby LOVED it and wants it again!!

—smiliepie

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Jun 12, 2011

This soup is fantastic!!! Just make sure to not over due the barley. I have zero broth because I dumped to much in! Reguardless it is amazing! I added green peppers and Italian seasoning for personal taste.

—Stashley

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Nutrition

Calories
114 kcal
6%

Carbohydrates
16.3 g
5%

Cholesterol
2 mg
< 1%

Fat
4 g
6%

Fiber
3.6 g
14%

Protein
3.3 g
7%

Sodium
645 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swanson(R) Roasted Tomato and Barley Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 114
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 0.5g 3 %
Cholesterol 2mg < 1 %
Sodium 645mg 26 %
** Potassium 262mg 7 %
Total Carbohydrates 16.3g 5 %
Dietary Fiber 3.6g 14 %
Protein 3.3g 7 %
Sugars 4.8g
** Vitamin A 19 %
** Vitamin C 20 %
** Calcium 6 %
** Iron 28 %
** Thiamin 10 %
** Niacin 9 %
** Vitamin B6 6 %
** Magnesium 7 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.