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Roasted Tomato & Barley Soup

  • Cooking Time

  • Prep time

  • Serves


Nutritional information


Amount per serving

  • 6 cups peeled, seeded and coarsely chopped tomatoes, about 6 large tomatoes
  • 1 large Spanish onion, roughly chopped
  • 1 cup chopped carrot
  • 1 clove garlic, finely chopped
  • 3 Tbsp. olive oil
  • 1/2 cup uncooked pearled barley
  • 7 cups water
  • 2 Knorr® Vegetarian Vegetable Bouillon Cubes
  • 1/2 cup penne pasta
  • 1/4 cup coarsely chopped fresh parsley leaves
  • 1 Preheat oven to 450°.
  • 2 Combine tomatoes, onion, carrots, garlic and oil in jelly-roll pan or rimmed baking sheet; roast until vegetables are tender, about 35 minutes.
  • 3 Meanwhile, in 4-qt. stockpot, bring barley, water and Knorr® Vegetarian Vegetable Bouillon Cubes to a boil over high heat. Reduce heat to low and simmer, covered, stirring occasionally, 30 minutes.
  • 4 Add roasted vegetables to barley and return to a simmer. Cook, uncovered, until barley is just tender, about 10 minutes.
  • 5 Stir in penne and cook, stirring occasionally, until pasta is tender, about 10 minutes. Stir in parsley. Serve, if desired, with grated parmesan cheese.