ROASTED TOMATO & BARLEY SOUP
Make a hearty soup in only ten minutes! Campbell's Ready to Use Organic Vegetable Broth compliments juicy tomatoes, minced garlic, crisp celery & barley.
Yield 8
Number Of Ingredients 8
Steps:
- Drain tomatoes,reserving juice. Toss tomatoes,onions and garlic with olive oil in roasting pan.
- Roast at 425°F (220°C) for 25 minutes.
- Add tomato mixture to large saucepan. Add reserved tomato juice,broth,celery and barley.
- Heat to a boil. Cover and cook over low heat for 35 minutes or until barley is tender. Stir in parsley.
Nutrition Facts :
ROASTED TOMATO & BARLEY SOUP
Make and share this Roasted Tomato & Barley Soup recipe from Food.com.
Provided by Phil Franco
Categories Grains
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 425°F Drain tomatoes, reserving juice.
- Toss tomatoes, onions and garlic with olive oil in roasting pan.
- ROAST for 25 minute.
- ADD tomato mixture to large saucepan.
- Add reserved tomato juice, broth, celery and barley; heat to a boil.
- Cover and cook over low heat 35 minute or until barley is tender.
- Stir in parsley.
Nutrition Facts : Calories 134.6, Fat 4.5, SaturatedFat 0.8, Sodium 608.2, Carbohydrate 19.7, Fiber 4.1, Sugar 5.9, Protein 5.2
SWANSON® ROASTED TOMATO AND BARLEY SOUP
Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 16.3 g, Cholesterol 2.5 mg, Fat 4 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 645.5 mg, Sugar 4.8 g
ROASTED TOMATO & MASCARPONE SOUP
Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
- Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
- Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn't really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
Nutrition Facts : Calories 237 calories, Fat 16.2 grams fat, SaturatedFat 5.8 grams saturated fat, Carbohydrate 18.2 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 5 grams fiber, Protein 4.4 grams protein, Sodium 0.5 milligram of sodium
SWANSON® ROASTED TOMATO AND BARLEY SOUP
Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 16.3 g, Cholesterol 2.5 mg, Fat 4 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 645.5 mg, Sugar 4.8 g
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
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