nogogo Recipe of the Week – Roasted Tomato and Barley Soup

nogogo Recipe of the Week – Roasted Tomato and Barley SoupThis week recipe from nogogo.com consists of roasting the tomatoes, garlic, and onions makes this soup especially flavorful. After the veggies are roasted and the barley  you’ve got a robust, rustic-style roasted tomato and barley soup that ‘s perfect at the dinner table.



2 can diced tomatoes, undrained.
2 large onions, diced (about 2 cups).
2 cloves garlic, minced.
2 tbsp. olive oil.
4 cups Chicken Broth.
2 stalks celery, diced (about 1 cup).
1/2 cup uncooked pearl barley.
2 tbsp. chopped fresh parsley.


1) Heat the oven to 220 degrees C. 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.

2) 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.

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