Creamy, Rich, & Hearty Roasted Tomato & Barley Soup.
Are you a fan of Tomato soup? I love tomato soup and I had a craving for it yesterday. I also had leftover cooked barley from lunch and thought it would be a hearty addition to my soup. Roasting the tomatoes made them extra juicy and tasty, adding a depth of flavour that was absolutely delicious. This soup was quick and easy-to-make and super flavourful and creamy! My cravings were satisfied.
Roasted Tomato & Barley Soup Ingredients
1/4 Cup fresh Parsley
2 Tbl fresh Thyme
5 cups chopped Tomatoes
1 1/2 tsp Pink Salt
1/2 tsp organic Italian Seasoning
3 Tbl Coconut Oil
3 Cups cooked Barley
1/2 Cup Water
Method
Preheat your oven to 360ºF.
Add everything (except the barley and water) to a baking dish and toss to combine and coat the tomatoes.
Bake in your preheated oven for 15 minutes.
Remove from the oven and transfer to a blender and blend until smooth.
Transfer to a pot, add the water, and simmer on medium high heat for 2 minutes.
Stir in the cooked barley and simmer for another 2-5 minutes. Season with salt and pepper to taste.
Remove from the heat and serve with a drizzle of Oat milk and chili infused coconut oil. You can also top this soup with more herbs, or greens like Arugula.