Roasted Tomato and Barley Soup

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  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 large onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups Swanson?(r) Chicken Broth (Regular, Natural Goodness?
  • 2 stalks celery, diced
  • 1/2 cup uncooked pearl barley
  • 2 tablespoons chopped fresh parsley


Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17×11-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.