I created this soup recipe a long time ago when making daily soups was part of my job. This has just a few ingredients, but the flavors are delicious and the barley makes it great for a hearty meal. I like to use chicken stock, but you can certainly use vegetable stock and keep this vegetarian/vegan.
Tomato Barley Soup
Serves 6
2 Tbsp. olive oil
3 Tbsp. garlic, chipped
1 medium onion, yellow or white, diced
1 Tbsp. rosemary, fresh chopped (reserve tips for garnish)
1 quarts + 1 can chicken or vegetable stock
1 - 28oz can tomatoes, crushed
1 cup barley
1. Heat oil in a stock pot or dutch oven over medium heat. Add onions, garlic, rosemary and sauté until tender and caramelized.
2. Add 1 quart of the stock and using a hand blender, puree until smooth.
3. Add the remaining stock, tomatoes and barley. Bring to a simmer, reduce heat to medium-low and cover. Cook, stirring occasionally until barley is tender, about 30-40 minutes.
4. To serve, garnish with a rosemary spring and drizzle with olive oil.
Tools needed:
Measuring spoons and cups
Mixing bowl
Cutting board
Chef knife
Stock pot or dutch oven
Hand blender
Spoon