Roast Vegetable and Barley Soup Recipe

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Ingredients:

Serving

vegetable oil cooking spray
4 large plum tomatoes , halved lengthwise (about 1 1/4 lb)
3 medium carrots, trimmed, peeled, quartered (about 8 oz)
6 oz fresh cremini mushrooms, thickly sliced
1 large onion , cut into 1-inch wedges through root end
1 red bell pepper, quartered
1 medium zucchini, trimmed , halved lengthwise
3 garlic cloves, unpeeled
2 tbsp olive oil
8 cups canned vegetable broth
1 1/2 oz package dried porcini mushrooms
3 large fresh thyme sprigs
1 bay leaf
1 cup pearl barley
chopped fresh parsley

Directions:

Preheat oven to 400°F
Spray large rimmed baking sheet with nonstick spray.
Arrange tomatoes and next 6 ingredients on sheet.
Drizzle with oil; sprinkle with salt and pepper.
Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes.
Peel garlic and reserve. Coarsely chop half of vegetables and reserve.
Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables.
Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot.
Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes.
Pour vegetables and broth into large strainer set over bowl. Transfer vegetables in strainer to processor and puree until smooth; set aside.
Return broth and bay leaf to pot; add barley and bring to boil.
Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes.
Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)
Ladle soup into bowls. Sprinkle with parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	557.09 Kcal (2332 kJ)
Calories from fat	143.16 Kcal
		% Daily Value*
Total Fat	15.91g	24%
Cholesterol	3.28mg	1%
Sodium	1722.69mg	72%
Potassium	1174.3mg	25%
Total Carbs	87.45g	29%
Sugars	12.98g	52%
Dietary Fiber	13.18g	53%
Protein	20.11g	40%
Vitamin C	44.2mg	74%
Vitamin A	0.8mg	27%
Iron	53.5mg	297%
Calcium	105.7mg	11%

Amount Per 100 g
Calories	96.59 Kcal (404 kJ)
Calories from fat	24.82 Kcal
		% Daily Value*
Total Fat	2.76g	24%
Cholesterol	0.57mg	1%
Sodium	298.68mg	72%
Potassium	203.6mg	25%
Total Carbs	15.16g	29%
Sugars	2.25g	52%
Dietary Fiber	2.29g	53%
Protein	3.49g	40%
Vitamin C	7.7mg	74%
Vitamin A	0.1mg	27%
Iron	9.3mg	297%
Calcium	18.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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