This soup is so perfect for a cold winters day…it is a pampered chef recipe from long ago…..it is hearty and tasty—perfect with a small salad or sandwich. My kids think barley is a noodle…I haven’t told them otherwise so shhhhhhhhh :)
Roasted Tomato and Barley Soup
2 lb plum tomatoes, cut in half and seeded (about 8-10)
1 Tbls olive oil
2 Tbls snipped fresh basil leaves
3 (14 1/2 oz) cans 99% fat-free beef broth
1 1/2 cups tomato juice
2/3 cup quick-cooking barley, uncooked
2 garlic cloves, pressed
1 tsp italian seasoning mix
1/2 tsp salt
1. Preheat oven to 450F. Cut tomatoes in half lengthwise;toss tomatoes with a bit of oil. Place tomatoes cut side up on broiler pan. Bake about 35 minutes.
2. Remove skins from tomatoes; put tomatoes in a bowl and cut with kitchen shears…or use a cuisnart.
4. In large pot, combine tomatoes, broth, tomato juice, barley, garlic pressed with Garlic Press, seasoning mix and salt. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat; stir snipped basil into soup just before serving.
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