Roasted Tomato and Barley Soup
Tomatoes are technically a fruit, but they are commonly used as a vegetable in cooking.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Tomato and Barley Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until the tomatoes are soft and slightly caramelized.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
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Add barley and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes until the barley is tender.
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Once the tomatoes are roasted, remove them from the oven and let them cool slightly.
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Transfer the roasted tomatoes to the pot with barley and broth. Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the pot to the stove and heat the soup over medium heat until warmed through.
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Serve the roasted tomato and barley soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
