top of page

Roasted Tomato & Barley Soup

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


  1. Preheat your oven to 360ºF.

  2. Add everything (except the barley and water) to a baking dish and toss to combine and coat the tomatoes.

  3. Bake in your preheated oven for 15 minutes.

  4. Remove from the oven and transfer to a blender and blend until smooth.

  5. Transfer to a pot, add the water, and simmer on medium high heat for 2 minutes.

  6. Stir in the cooked barley and simmer for another 2-5 minutes. Season with salt and pepper to taste.

  7. 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.

48 views0 comments

Recent Posts

See All


bottom of page