Appetizers / Soups / Salads

Roasted Tomato and Garlic Soup with Barley is for Lunch.

Roasted Tomato and Garlic Soup with Barley takes 5 minutes to prepare.

Roasted Tomato and Garlic Soup with Barley takes 75 minutes to cook.

Roasted Tomato and Garlic Soup with Barley makes 4 servings.

The ingredients for Roasted Tomato and Garlic Soup with Barley are:

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

Here is how you make Roasted Tomato and Garlic Soup with 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SLIMKATIE.

The nutritional information for Roasted Tomato and Garlic Soup with Barley is:

• 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