While it’s approaching 90° today, with gusts of hot Santa Ana winds, the last two days have been a different story: rain and blasts of cold air. In my home, this means it’s soup weather. 

For a rustic appetizer that pairs beautifully with a variety of main courses, try our weekend recipe: Roasted Tomato Barley Soup. Prep time is only 10 minutes, while cook time is 40 minutes. Add an additional 25 minutes to roast the tomatoes before you prep the soup. 

All of the ingredients should be available at your local natural and organic food store. 

Roasted Tomato Barley Soup

Makes 8 servings

1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups chicken broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley

  1. Heat oven to 425°F. Drain tomatoes, reserving the juice.
  2. Place the tomatoes, onions and garlic in a 17” x 11” roasting pan. Pour the oil over the vegetables, and toss to coat. Roast for 25 minutes.
  3. Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley, and heat to a boil. Reduce the heat to low.
  4. Cover and cook for 35 minutes, or until the barley is tender. Stir in the parsley.

Recipe and photo courtesy of Swanson Organic Broth