Wednesday, December 17, 2008

Tomato and Barley Soup

I love tomato soup. It is one of America's true comfort foods. Using roasted tomatoes intensifies the tomato flavor, and adding barley gives it an earthiness and body that makes it even better.

  • 3 cans (14 ounces each) fire roasted tomatoes, with juice
  • 24 ounces beef broth (use vegetable broth for a vegetarian option)
  • 2 cloves garlic, minced fine
  • 1 cup quick-cooking barley (uncooked)
  • 1 teaspoon rosemary, ground in mortar or blender
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh basil, chopped fine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
Place tomatoes (with juice), broth, garlic, barley, rosemary, and Italian seasoning in a large pot. Bring to a boil on high heat. Reduce heat to medium and simmer for 10 minutes. Remove from heat and let cool slightly (about 3 minutes). Add fresh basil, vinegar, and olive oil. Season with salt and pepper to taste.

Note: If fresh basil is not available, you may use 1 teaspoon dried basil, added with the Italian seasoning.

Serving Suggestions (Try one or all of them!)
  • Add fresh pasta and simmer for another 3 minutes (or until al dente, 7-8 minutes for dried pasta)
  • Put a 1/4 cup of cooked (or canned and rinsed) white beans in each serving bowl before pouring in soup
  • Top with freshly toasted sourdough croutons and Parmesan cheese

1 comment:

Jake Walkenhorst said...

Sorry about the late post today - things have been a little hectic for the last few days at my house!