November 11, 2019

RECIPE: Roasted Tomato & Garlic Soup with Barley

I'm not a huge fan of tomatoes, but this is one of my very favorite soups ever. The roasting tomatoes and garlic in olive oil will make your home smell like HEAVEN.

Roasted Tomato & Garlic Soup with Barley

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Roasted Tomato & Garlic Soup with Barley


1 (28 oz) can petite diced tomatoes
2 medium onions, chopped very fine
6 cloves garlic, minced (or 6 tsp. minced jarred garlic)
2 Tbsp. olive oil
4 cups chicken broth (or vegetable broth to make this vegan)
1/2 cup pearled barley (not quick-cooking barley)


Preheat the oven to 425 F.  Drain the tomatoes, reserving the juice (squeeze the tomatoes a little to get a lot of the juice out... you want them to be a little dry going into the oven).

Combine the tomatoes, onion, garlic, and olive oil in an 9x13 baking dish.  Bake uncovered at 425 F for about 35-45 minutes, until the onion is soft, stirring occasionally to keep it from burning. In a pot, combine the roasted vegetables, the chicken broth, and the reserved tomato juice and bring to a boil. Add the barley and reduce the heat to a simmer. Simmer for about 30-35 minutes until the barley is cooked through.

Makes about 4 servings. Serve with garlic bread.

Roasted Tomato & Garlic Soup with Barley


  1. Thanks for this recipe. :-) Sounds really yummy, and I've been wanting to try cooking with some different grains like barley.
    -- Melissa in Maumee

    1. I hope you like it! Barley is a great grain--I love it in soups! I add it to my Split Pea Soup as well, so if you like it, check that one out, too :)


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