Roasted Tomato & Barley Soup
Introduction:
Roasted Tomato & Barley Soup is a delightful dish that combines the natural sweetness of roasted tomatoes with the earthy flavors of barley. This soup is perfect for chilly days when you crave a warm and comforting meal. The combination of roasted tomatoes, savory broth, and aromatic herbs creates a robust and flavorful soup that will please your taste buds and nourish your body.
Ingredients:
- 4 lbs. (1.8kg) small tomatoes on the vine
- ¾ cup (150g) uncooked barley
- 2 cups (480ml) vegetable stock
- 1 medium onion
- 1 tbsp. avocado oil
- 4 cloves garlic, crushed
- 2 tsp. fresh thyme
- ¼ cup (12g) freshly chopped parsley
- 1 tbsp. coconut sugar
- salt & pepper
Spicy Chickpea Croutons:
- 14 oz. (400g) canned chickpeas
- 10 drops sriracha sauce or a few sprinkles of sriracha seasoning
What you need to do:
- Preheat the oven to 350°F (180°C). Remove the tomatoes from the vines and cut in half or quarters and place on a baking sheet. Sprinkle the tomatoes with salt and pepper and a drizzle of olive oil (optional) and bake in the oven for 35 minutes until soft.
- While the tomatoes are baking, prepare the barley by placing it in a sieve and rinsing it under cold running water. Place the barley into a saucepan and cover with water until 1-inch (5cm) above the barley. Bring to the boil then reduce the heat to low and allow to simmer uncovered for 35 minutes.
- Drain the chickpeas and place them on a baking tray. Toss them with sriracha sauce and a sprinkle of salt and pepper. Place the tray into the oven and bake the chickpeas for the last 10 minutes of the tomato cooking time.
- Sauté the onion, crushed garlic, and thyme in a large soup pan. Add in 1 tablespoon of avocado oil (you can also substitute it with 1 tablespoon of vegetable stock), and sauté until the onions become translucent. Pour in ¼ of the whole roasted tomatoes and stir well.
- Place the remaining tomatoes into a blender and blitz to smooth and pour into the soup. Add in the drained barley, chopped parsley, vegetable stock, coconut sugar and season with salt and black pepper to taste. Mix well to combine, bring to a boil and turn the heat down and allow to simmer gently for 10 minutes.
- Serve the soup in bowls, topped with chickpea croutons.
|
Prep |
Cook |
Kcal |
Fats(g) |
Carbs(g) |
Protein(g) |
|
20 mins |
50 mins |
340 |
6 |
65 |
12 |
Summary:
Roasted Tomato & Barley Soup is a wholesome and delicious option for those seeking a comforting and nutritious meal. The roasted tomatoes lend a deep, rich flavor to the soup, while the barley adds a satisfying chewiness and nutritional value. With the addition of aromatic herbs and spices, this soup becomes a flavor-packed delight that will warm you from the inside out. Whether enjoyed as a starter or a main course, this soup is sure to impress and satisfy.
Conclusion:
Indulge in the heartwarming flavors of Roasted Tomato & Barley Soup. With its combination of roasted tomatoes, tender barley, and aromatic herbs, this soup is a comforting and flavorful choice for any occasion. Whether you're looking for a cozy weeknight dinner or a comforting lunch option, this soup is a fantastic choice that will keep you warm and satisfied. Treat yourself to a bowl of this nourishing soup and enjoy the comforting goodness it brings.
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