Roasted Tomato & Garlic Soup with Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (14 oz) can petite diced tomatoes2-3 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 oil2 cups chicken broth (or vegetable broth will make this vegan)1/4 cup uncooked pearl barley
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.
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.
Nutritional Info 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
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