Roasted Tomato & Barley Soup

I pinned this to my "healthy" board on Pinterest because it looked good...and pretty healthy.  I had a lot of the ingredients on hand already, so I thought I'd give it a try today.  I loved it.  It's incredibly easy and very comforting.  I used a hand blender to smooth it out some at the end, and added some salt and pepper.  Other than that, I followed the recipe.  Served with a cheese quesadilla, this made a really great dinner.

From Campbell's Kitchen

1 can (about 28 ounces) diced tomatoes, drained, reserving juice (I used these whole peeled tomatoes with a basil leaf)

2 large onions, diced (about 2 cups)

2 cloves garlic, minced

2 tablespoons olive oil

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

2 stalks celery, diced (about 1 cup)

1/2 cup uncooked pearl barley

2 tablespoons chopped fresh parsley

• Heat the oven to 425°F.  Place the tomatoes, onions and garlic into a large roasting pan.  Drizzle the oil over the vegetables and toss to coat.  Roast for 25 minutes.
• Place the 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.  Cover and cook for 35 minutes or until the barley is tender.  Stir in the parsley.