Barley and tomato soup

BARLEY AND TOMATO SOUP

Portions : 4 - Preparation : 20 minutes - Cooking : 60 minutes

Ingredients

• 6 tomatoes, halved
• 1 bell bell pepper, cut into 4
• 90 ml (6 tablespoons) olive oil
• 15 ml (1 tablespoon) herbes de Provence blend
• 1 onion, chopped
• 2 stalks celery, chopped
• 250 ml (1 cup) lager
• 500 ml (2 cups) crushed tomatoes
• 1 l (4 cups) chicken broth
• 125 ml (1/2 cup) pearl barley
• 2 chicken breasts
• 60 ml (4 tbsp.) Oka cheese, grated
• Salt and pepper to taste

Bread croutons

• Crusted bread, cut into thin slices (baguette)
• 60 ml (4 tbsp.) olive oil
• 2 cloves garlic
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Place tomatoes and peppers on a baking sheet, brush with olive oil, sprinkle with herbes de Provence and a little salt and pepper, and bake for 25 to 30 minutes, until the vegetables are roasted.
3. Meanwhile, in a hot saucepan, sauté the onion and celery in a little oil for 3 to 4 minutes.
4. Then deglaze with beer.
5. Add the crushed tomatoes, stock, barley and chicken and simmer over medium-low heat for 1 hour, until the barley is cooked.
6. Fluff chicken and check seasoning.
7. On a baking sheet lined with parchment paper or a silicone mat, spread the bread slices, brush with oil, sprinkle with a little salt and pepper and toast for 10 to 12 minutes, until the bread has browned.
8. Rub the garlic cloves directly onto the toasted bread.
9. Place the barley soup, a few pieces of oven-roasted vegetables, a few bread croutons and grated cheese on top on each plate.