A comforting recipe for barley and tomato soup

Serves: 4 – Prep: 20 minutes – Cooking: 60 minutes


  • 6 tomatoes, cut in half
  • 1 bell pepper, cut into 4 parts
  • 90 ml (6 tablespoons) of olive oil
  • 15 ml (1 tbsp.) mixture of Provencal herbs
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 250 ml (1 cup) light beer
  • 500 ml (2 cups) chopped tomatoes
  • 1 L (4 cups) chicken stock
  • 125 ml (1/2 cup) pearl barley
  • 2 chicken breasts
  • 60 ml (4 tablespoons) of grated “Oka” cheese.
  • Salt and pepper to taste
  • bread croutons
  • Crunchy bread, cut into thin slices (baguette)
  • 60 ml (4 tablespoons) of olive oil
  • 2 cloves of garlic
  • Salt and pepper to taste


Step 1

Preheat the oven, middle rack, to 200°C (400°F).

2nd step

Spread the tomatoes and peppers on a baking sheet, brush them with olive oil, sprinkle with herbs de Provence, a little salt and pepper and bake in the oven for 25-30 minutes until the vegetables are baked.

Step 3

Meanwhile, in a hot pan, sauté the onion and celery in a small amount of oil for 3-4 minutes.

Step 4

Then deglaze with beer.

Step 5

Add the chopped tomatoes, stock, barley, chicken and simmer on medium/low heat for 1 hour while the barley cooks.

Step 6

Shred the chicken and check the seasoning.

Step 7

On a baking sheet lined with parchment paper or a silicone mat, spread the slices of bread, brush with oil, sprinkle with a little salt and pepper and let them toast for 10-12 minutes, until the bread is colored.

Step 8

Rub the garlic cloves directly onto the toasted bread.

Step 9

Spread barley soup, a few slices of oven-roasted vegetables, a few croutons of bread and grate cheese on top of each plate.

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