This roasted tomato and garlic soup with barley is a comforting, hearty dish made from oven-roasted tomatoes, mellow garlic, and tender pearl barley. The slow roasting brings out the natural sweetness of the tomatoes, while the barley adds substance and makes the soup satisfying enough for a complete meal.

Why You’ll Love This Recipe

This soup is rich in flavor yet made with simple, wholesome ingredients. Roasting the tomatoes and garlic creates depth without the need for heavy spices. Pearl barley gives the soup a pleasant chew and makes it filling, while the clean tomato flavor keeps it light enough for any season. It is perfect for using fresh, ripe tomatoes and equally comforting on cooler days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds ripe tomatoes (heirloom, Roma, or plum), sliced
1 large head of garlic
4 tablespoons extra virgin olive oil, divided
1 teaspoon fine salt, plus more to taste
1 medium shallot, finely minced
4 cups low-sodium chicken broth or vegetable broth
⅔ cup pearl barley
½ cup freshly grated Parmesan cheese
1 tablespoon granulated sugar

Directions

Preheat the oven to 450°F.

Arrange the sliced tomatoes on a large baking sheet. Slice the top off the head of garlic to expose the cloves while keeping the peel intact. Place the garlic on the baking sheet with the tomatoes. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with salt.

Roast for 30 minutes. Carefully remove the garlic and set it aside to cool. Continue roasting the tomatoes for an additional 5 minutes.

Once cool enough to handle, squeeze the roasted garlic cloves out of their skins. Transfer the roasted tomatoes and garlic to a blender and blend until completely smooth.

Heat a large pot or Dutch oven over medium heat. Add the remaining 2 tablespoons of olive oil and the minced shallot. Cook for 2 to 3 minutes, stirring occasionally, until soft and fragrant.

Pour the blended tomato mixture into the pot and stir. Add the chicken broth and bring to a gentle boil. Stir in the pearl barley, reduce the heat, and simmer for 20 to 25 minutes, stirring occasionally, until the barley is tender but still slightly chewy.

Stir in the Parmesan cheese, granulated sugar, and additional salt if needed. Serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

Add fresh herbs such as basil, oregano, or parsley for extra aroma and flavor.
For a creamier soup, stir in a small amount of cream at the end of cooking.
Add crushed red pepper flakes for gentle heat.
Substitute pearl barley with farro or brown rice, adjusting the cooking time as needed.
Roast a handful of cherry tomatoes with the larger tomatoes for natural sweetness instead of sugar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup thickens.

To freeze, allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

FAQs

Can I make this soup without barley?

Yes, you can omit the barley or replace it with another grain such as rice or quinoa.

Does the soup thicken as it sits?

Yes, the barley continues to absorb liquid, so the soup will thicken over time.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are ideal, but high-quality canned tomatoes can be used if needed.

Is this soup vegetarian?

It can be made vegetarian by using vegetable broth instead of chicken broth.

How do I keep the garlic from burning?

Remove the garlic after 30 minutes of roasting and let the tomatoes continue roasting on their own.

What tomatoes work best for this recipe?

Ripe, flavorful tomatoes such as heirloom, Roma, or plum tomatoes are best.

Can I double this recipe?

Yes, this recipe doubles easily. Use two baking sheets for roasting the tomatoes and garlic.

Can I blend the soup directly in the pot?

Yes, an immersion blender works well and reduces cleanup.

Is the sugar necessary?

No, the sugar is optional and only used to balance acidity.

What should I serve with this soup?

This soup pairs well with toasted bread, dinner rolls, or a simple salad.

Conclusion

Roasted tomato and garlic soup with barley is a warm, satisfying dish that highlights the natural flavor of roasted tomatoes and the hearty texture of pearl barley. Simple to prepare and perfect for make-ahead meals, this soup is a dependable recipe for both everyday dinners and cozy gatherings.

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