posted by Kim & Carlinne
Fire Roasted Tomato and Barley Soup is hearty, thanks to the barley. It's perfect for fall and could even be considered a comfort food. If you need something to warm both the body and soul, try this soup.
It only took about 30 minutes to prepare this soup because the barley was cooked earlier that morning. Barley takes about 40 minutes to prepare and is a great grain to have on hand. Sauté 3 chopped celery stalks and 1 large chopped sweet onion in a swirl of olive oil. Season with kosher salt and pepper and sauté over medium heat for 4-6 minutes, stirring occasionally. Add a big glug of white wine and cook down for 3 minutes. Add several fresh basil leaves, chopped and the cooked barley. Add as much as you like to make this soup to as thick as you like. Add 2 cans of fire roasted tomatoes and 2 cups of chicken stock. Stir and let simmer for 15 minutes. Top with shredded white cheddar and a slice of toasted baguette. Enjoy!