Swanson® Roasted Tomato & Barley Soup

Campbell's Kitchen
Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.
8 servings

Ingredients

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1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley

Preparation

Heat the oven to 425°F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17 x 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.

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

Created date

January 2009