This soup is bright and smoky, with caramelized roasted tomatoes and red peppers giving a deep, slightly sweet base. Pearl barley adds a chewy, comforting body that turns the broth into a satisfying, spoonable meal. A hint of smoked paprika and a splash of red wine vinegar lift the flavors without overpowering them. Serve it warm for cozy weeknight dinners, as a starter for dinner parties, or reheated for a hearty lunch.
Ingredients
- Roma tomatoes, halved (2 lb / 900 g)
- Red bell peppers, halved and seeded (3 medium)
- Pearl barley, rinsed (1 cup / 200 g)
- Yellow onion, chopped (1 large)
- Garlic cloves, smashed (4 cloves)
- Extra-virgin olive oil (3 tbsp, divided)
- Vegetable or chicken stock (6 cups / 1.5 L)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp)
- Red wine vinegar (1 tbsp)
- Salt (1 1/2 tsp) and freshly ground black pepper (1/2 tsp)
- Crushed red pepper flakes (optional, 1/4 tsp)
- Fresh parsley, chopped for garnish (2 tbsp)
- Plain yogurt or crème fraîche for serving (optional, 2 tbsp)
Instructions
- Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved tomatoes and red peppers with 1 tbsp olive oil, 1/2 tsp salt and a few grinds of pepper. Roast for 30–35 minutes until edges are blistered and lightly charred.
- While the vegetables roast, heat the remaining 2 tbsp olive oil in a large heavy pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the smashed garlic and cook 1 minute more.
- Stir in the smoked paprika, dried thyme and optional red pepper flakes and cook 30 seconds until fragrant. Add the rinsed pearl barley and stir to coat for 1 minute.
- Remove the roasted peppers from the oven and let cool slightly; peel off and discard most of the skins if desired, then roughly chop. Add the roasted tomatoes and chopped peppers to the pot. Pour in the stock, bring to a simmer, reduce heat and cook, uncovered, until the barley is tender, 30–35 minutes.
- For texture, pulse the soup with an immersion blender until about half the soup is smooth but some barley and vegetable pieces remain. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
- Stir in the red wine vinegar and taste, adjusting salt and pepper as needed. Remove from heat and let rest 5 minutes so flavors meld.
- Ladle into bowls and finish with a drizzle of extra-virgin olive oil, chopped parsley and a dollop of yogurt or crème fraîche if using. Serve hot with crusty bread.
Tips or Variations
- Make it ahead: the soup deepens overnight and reheats well; add extra stock when reheating if too thick.
- For a smoky vegan finish, swap yogurt for a swirl of smoked paprika oil or a sprinkle of toasted pumpkin seeds.