roasted tomato-basil soup with beans and barley

This filling dinner soup makes the most of those wonderful summer flavors like the perfect combination of tomatoes and basil.

By: Anna Decker / 08/21/2015

Plum tomatoes get charred under the broiler then simmer in their juices with fresh basil leaves. A quick zip of the blender purees them together and provides a base for the cannellini beans and pearl barley. A splash of sherry vinegar brightens all the flavor and a touch of red chile flake gives it some warmth. Cook, relax and enjoy!

What you’ll need:

1/3 cup barley 1 lb plum tomatoes 1 15 oz can cannellini beans 1 sprig basil ½ teaspoon sherry vinegar 1/8 teaspoon dried red chile flake olive oil coarse salt freshly ground black pepper


small saucepan rimmed baking sheet immersion blender, food processor, or blender medium saucepan strainer

Recipe steps:

Cook barley Bring 1 cup water to a boil in a small saucepan. Add barley, reduce heat and simmer, covered, until water is absorbed, about 30 minutes.

Prepare tomatoes Cut tomatoes in quarters lengthwise. Toss on a rimmed baking sheet with ¼ cup olive oil and the red chile flake. Season with salt and pepper.

Broil tomatoes Preheat broiler with rack 6 inches from heat source. Place baking sheet on rack and broil until tomatoes are charred, about 7 mins. Flip tomatoes and broil until juicy and collapsed, 5 minutes more.

Make soup Transfer tomatoes, oil and any juices from the baking sheet to a medium saucepan. Add 1 cup water and leaves from basil (reserving a few for garnish) sprig. Bring to a simmer and cook 5 minutes.

Purée soup Use an immersion blender to purée soup in the saucepan (or puree in food processor or blender). Season to taste with salt and pepper.

Add beans Rinse and drain beans. Add beans to soup and cook for 5 minutes. Season with salt and stir in vinegar. Serve soup topped with barley, a drizzle of oil and reserved basil leaves. Enjoy!

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