This recipe is a personal favorite. It all started when my friend, Sarah, was struggling after losing her grandma. Comfort food was needed. This soup, simple yet deeply satisfying, helped her through that difficult time. It's a reminder that food is more than just sustenance; it’s a source of comfort, joy, and connection. And it's surprisingly easy to make!
Roasting the peppers brings out their natural sweetness and creates a wonderful smoky depth of flavor. I love that this soup is packed with healthy ingredients – barley provides fiber, peppers are full of vitamins, and the broth is easily customizable to your dietary needs. What's not to love?
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Chef's knife
- Measuring cups and spoons
Barley and Roasted Red Pepper Soup: Frequently Asked Questions
Barley and Roasted Red Pepper Soup
This hearty and flavorful barley and roasted red pepper soup is the perfect comfort food, ideal for a chilly evening or when you need a little extra warmth and deliciousness in your life. It's surprisingly simple to make, too!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Halve 2 large red bell peppers, remove seeds and membranes, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the skins are blistered and charred.
- While the peppers are roasting, rinse 1 cup of hulled barley under cold water. In a large pot, combine the barley with 6 cups of vegetable broth (or chicken broth for a richer flavor). Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is tender but not mushy. (Taste-test! You want a bit of chewiness remaining).
- Once the peppers are cool enough to handle, peel off the skins (this is super easy once roasted!). Roughly chop the peppers.
- Add the chopped roasted peppers, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot with the barley. Stir to combine.
- Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. (Be cautious when blending hot liquids!)
- Taste and adjust seasoning as needed. Add more salt, pepper, or oregano to your liking. A squeeze of lemon juice brightens up the flavors beautifully.
- Serve warm, optionally garnished with a drizzle of olive oil, fresh herbs (like parsley or chives), or a dollop of crème fraîche or yogurt. Enjoy this hearty and delicious soup!
📝 Notes
- Feel free to add other vegetables like carrots or zucchini. A pinch of red pepper flakes adds a nice kick!
- Leftovers are even better the next day!
🍎 Nutrition
Calories: 250kcal
Protein: 7g
Fat: 3g
Carbohydrates: 45g
Fiber: 8g
Calcium: 30mg
