Roasted Tomato and Garlic Soup with Barley
This Roasted Tomato and Garlic Soup with Barley is made with sweetened roasted tomatoes, garlic, shallot, and freshly grated Parmesan cheese for a delicious and comforting soup.
Servings: 4
Calories: 416kcal
Ingredients
- 3 lbs heirloom tomatoes
- 1 large head garlic
- 4 tablespoon olive oil
- salt for seasoning
- 1 shallot, minced
- 4 cups low sodium chicken broth
- ⅔ cup pearl barley
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 450°F
- Arrange the tomato slices on a baking sheet. Leave the head of garlic unpeeled, but slice off the top of the garlic so that the tops of the cloves of garlic are exposed. Add to the baking sheet. Drizzle the tomatoes and garlic with roughly 2 tablespoons of olive oil and a sprinkling of salt.
- Roast the tomatoes and garlic in the oven for 30 minutes. Remove the head of garlic carefully with tongs and allow to cool, but leave the tomatoes roasting for another 5 minutes for 35 minutes total.
- Once the garlic has cooled, scoop out the heads of garlic, which should now be quite soft. Add the cloves of garlic and the roasted tomatoes to a blender, and blend until smooth.
- Bring a large pot or Dutch Oven to medium heat (a setting of“4” out of “10” on an electric stove or the equivalent on a gas stove). Add 2 tablespoons olive oil and the minced shallot. Sauté, stirring occasionally for 2-3 minutes until fragrant and soft.
- Add the pureed tomatoes, garlic, and the chicken broth and stir. Bring to a boil and reduce to a simmer. Add the pearl barley and simmer for 20-25 minutes, stirring occasionally. Check to make sure the barley is fully cooked. It should be soft and chewy, but not overly soft or soggy (like the equivalent of al dente pasta).
- Stir in the parmesan, sugar, and ¼ teaspoon salt.
Notes
- Adding Spices: This soup is deliberately kept simple in flavor profile. I wanted the tomatoes and garlic to shine and to not be overpowered by additional spices and flavors. Feel free to make it your own by adding basil, oregano, or crushed red pepper flakes to taste. For an even more decadent soup, add a little bit of heavy cream.
- Doubling the Recipe: This recipe truly makes enough for just 4 people. I recommend doubling the recipe. That way you have enough for a couple of lunch leftovers or dinner the next day. Split the tomatoes and garlic between two baking sheets when roasting in the oven. Otherwise, follow the directions as written and just double the ingredients.
- Tomatoes: I use heirloom tomatoes, but you could also use Roma or plum tomatoes.
- Pearl Barley: Can be ordered online if it is difficult to find in the store.
- Parmesan cheese: I highly recommend grating a block of Parmesan, rather than using pre-grated Parmesan. I like the Trader Joe’s version because it is inexpensive and milder in flavor.
- Sugar: Adds a subtle hint of sweetness and balances acidity. It is only 1 tablespoon, but this is optional and can be omitted. Another alternative is to toss in some sweet cherry tomatoes on the roasting pan, which will add a similar layer of sweetness when blended with the rest of the soup.
Nutrition
Calories: 416kcal | Carbohydrates: 49g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 293mg | Potassium: 1163mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2940IU | Vitamin C: 49mg | Calcium: 216mg | Iron: 3mg
