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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


Method

  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.




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