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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 121.8
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 711.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Tomato & Garlic Soup with Barley calories by ingredient
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Roasted Tomato & Garlic Soup with Barley

Submitted by: SLIMKATIE

Introduction

Roasting the garlic, onions, and tomatoes before adding them to this soup gives it a fantastic flavor. This is excellent paired with a salad for lunch or a light dinner. Roasting the garlic, onions, and tomatoes before adding them to this soup gives it a fantastic flavor. This is excellent paired with a salad for lunch or a light dinner.
Number of Servings: 4

Ingredients

    1 (14 oz) can petite diced tomatoes
    2-3 cloves of garlic, minced (I use 3, because I love garlic)
    1 large onion, chopped very fine (make sure it's chopped fine, or it'll take much longer to roast)
    4 tsp. extra virgin olive oil
    2 cups chicken broth (or vegetable broth will make this vegan)
    1/4 cup uncooked pearl barley

Directions

Preheat oven to 425. Drain the tomatoes, reserving the juice--give them a gentle squeeze to get out a lot of the juice, but don't crush them. Put the tomatoes (without the juice), the minced garlic, the chopped onion, and the EVOO in a 9 x 13 pan. Toss the vegetables together with the oil and put into the oven uncovered for about 40 minutes. Check on the vegetables periodically after about 30 minutes and when they start to look carmelized (very soft and a little brown) then they are done.
Just before the vegetables are done roasting, bring the chicken broth and the reserved tomato juice to a boil in a pot on the stove. Once it starts boiling, add the roasted vegetables and the barley. Return to a boil. Cover and reduce the heat to med-low and simmer for about 30-35 minutes until the barley is done.
4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SLIMKATIE.






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