Cherry Tomato and Zucchini Barley Soup

Cherry tomato soup is a delicious and simple soup that can be enjoyed as a light lunch or as an appetizer to a larger meal. Made with fresh cherry tomatoes, zucchini, garlic, and simple herbs and spices, this soup is perfect for showcasing the natural sweetness of ripe cherry tomatoes.

With its bright color and refreshing taste, cherry tomato soup offers a delightful twist to the classic tomato soup and is a must-try recipe for any food lover.

Paired with an unusual ingredient - barley, a wonderful and versatile grain that has been cultivated for thousands of years. It is a member of the grass family and is commonly used in stews and salads.

One of the great things about barley is its nutritional value. It is a good source of fiber, protein, and various vitamins and minerals. Barley is especially rich in fiber, which is important for digestive health and can help reduce the risk of certain chronic diseases.

Beyond its health benefits, barley is also a delicious and satisfying addition to any meal. It has a hearty, chewy texture and a nutty flavor that goes well with a wide variety of ingredients. Barley can be cooked on its own as a side dish, or added to soups and stews for extra heft and flavor. It also works well in salads, providing a satisfying crunch and a nutritious boost.

So let’s get to it!

Firstly, cook barley in salted water for 40 minutes.

In a pan on olive oil cook chopped cherry tomatoes together with whole garlic cloves for about 10 minutes, then add chopped zucchini, basil, season with salt, pepper and smoked paprika and continue cooking for 5 minutes longer.

Now blend in a blender, add in hot vegetable stock and stir well until combined. Add barley and cook for a few more minutes.

Print

With ImageWithout Image

Cherry Tomato and Zucchini Barley Soup

Yield: 2

Ingredients

• Cherry tomatoes - 500 g
• Zucchini - 1
• Garlic - 5 cloves
• Smoked paprika - 2 teaspoons
• Vegetable stock - 250 ml
• Basil - 1 tablespoon
• Barley - 70 g
• Olive oil - 1 tablespoon

Instructions

1. Cook barley in salted water for 40 minutes.
2. In a pan on olive oil cook chopped cherry tomatoes together with whole garlic cloves for about 10 minutes, then add chopped zucchini, basil, season with salt, pepper and smoked paprika and continue cooking for 5 minutes longer.
3. Now blend in a blender, add in hot vegetable stock and stir well until combined. Add barley and cook for a few more minutes.