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Tomato Artichoke Soup with Barley

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If you like tomato soup, you will love this tomato artichoke soup with barley!  It is a little twist on the original with the artichokes and barley. The barley is a great way to add fiber, protein, vitamins and minerals.   That’s why a lot of people don’t make soup for dinner because it just isn’t filling enough.  The barley leaves you feeling full and not wondering where the main dish is!  This is a great soup for the whole family that will fill your belly and warm your soul, especially on a cold winter day 🙂

I absolutely love this soup and I hope you will too! Just cook your barley as you are preparing the soup, and it should all be ready at the same time. Don’t be afraid of the barley because it’s delicious! It tastes similar to a big grain of brown rice. You can find it in your grocery store usually by the rice.  I like to make bigger batches of the cooked barley and keep them frozen in baggies in the freezer so I can use them at any time!

Tomato artichoke soup with barley

 

Tomato Artichoke Soup with Barley

  • 1/4 c. olive oil
  • 1 lg. Onion, finely chopped
  • 1 TBS. Minced garlic
  • 1 tsp. Dried thyme or basil
  • 15 oz. Can artichoke hearts, drained & coarsely chopped
  • 28 oz. Can chopped tomatoes with juices
  • 4 c. chicken broth
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/2 c. sour cream, Greek yogurt, or half & half
  • 1-2 c. barley, cooked
  1. Boil 2 ½ c. water, then add 1 c. dry barley.
  2. Bring to a boil again and then cover and reduce heat to low. It usually takes around 45 minutes to cook. If you have pearled barley, that will only take about 30 minutes. Try to buy regular barley though because it’s a whole grain when it has the hull on. Cook until barley is soft. Drain any excess water.
  3. In a large saucepan, heat olive oil and sauté the onion for 5 min. until soft.
  4. Add the garlic and thyme or basil and sauté another minute. Add the tomatoes, chicken broth, salt & pepper.
  5. Cover; simmer for 20 minutes.
  6. If you would like, you can use an immersion blender to make a smoother soup. Do this before you add the barley and artichoke hearts.  Blend until the desired texture is reached.  I usually blend for about 30 seconds to a minute.
  7. Then add the sour cream, artichoke hearts and barley, stir well and simmer for 5 more minutes or until everything is heated through. Then taste for more seasoning.
  8. To add extra floor, you can garnish with some herb infused olive oil or fresh basil (if desired). Then enjoy this delicious tomato artichoke soup with barley!  (Serves 8)
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Tomato Artichoke Soup with Barley

This tomato artichoke soup with barley is so filling, you can even use it as your main dish!  The hearty barley grain is so delicious and chewy!  You will love this addition to the traditional tomato artichoke soup!

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Ingredients

  • 1/4 c. olive oil
  • 1 lg. Onion, finely chopped
  • 1 TBS. Minced garlic
  • 1 tsp. Dried thyme or basil
  • 15 oz. Can artichoke hearts, drained & coarsely chopped
  • 28 oz. Can chopped tomatoes with juices
  • 4 c. chicken broth
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/2 c. sour cream, Greek yogurt, or half & half
  • 1-2 c. barley, cooked

Instructions

  1. Boil 2 ½ c. water, then add 1 c. dry barley.
  2. Bring to a boil again and then cover and reduce heat to low. It usually takes around 45 minutes to cook. If you have pearled barley, that will only take about 30 minutes. Try to buy regular barley though because it’s a whole grain when it has the hull on. Cook until barley is soft. Drain any excess water.
  3. In a large saucepan, heat olive oil and sauté the onion for 5 min. until soft.
  4. Add the garlic and thyme or basil and sauté another minute. Add the tomatoes, chicken broth, salt & pepper.
  5. Cover; simmer for 20 minutes.
  6. If you would like, you can use an immersion blender to make a smoother soup. Do this before you add the barley and artichoke hearts.  Blend until the desired texture is reached.  I usually blend for about 30 seconds to a minute.
  7. Then add the sour cream, artichoke hearts and barley, stir well and simmer for 5 more minutes or until everything is heated through. Then taste for more seasoning.
  8. To add extra floor, you can garnish with some herb infused olive oil or fresh basil (if desired). Then enjoy this delicious tomato artichoke soup with barley!