Swanson® Roasted Tomato and Barley Soup

Swanson® Roasted Tomato and Barley Soup

16

"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

1 h 15 m servings 114 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

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

Reviews

16
  1. 20 Ratings

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Most helpful positive review

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 dimensi...

Most helpful critical review

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.

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 dimensi...

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 degla...

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 v...

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, th...

Good for a quick, easy and inexpensive meal.

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!!

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 per...

This soup was so easy to make and tasted great!! I added a pinch of salt and pepper and a shake of hot pepper flakes to the original recipe. Loved it! Then I had leftovers which were on the thi...

Excellent soup. I added carrot, about 1 tsp salt and some pepper. Also a few bay leaves. I didn't roast my vegetables, rather I just did about a 5 minute saute of the carrot, celery and onion...