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roasted vegetable barley soup

Roasted Vegetable Barley Soup

A hearty, wholesome soup made with oven-roasted vegetables and chewy barley simmered in a flavorful broth. This cozy bowl is comforting, healthy, and full of roasted goodness — perfect for cold days or easy meal prep. Simple, delicious, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course
Cuisine: Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 carrots peeled and chopped
  • 2 celery stalks diced
  • 1 red bell pepper chopped
  • 1 zucchini sliced
  • 1 small sweet potato peeled and cubed
  • 1 yellow onion roughly chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ¾ cup pearl barley rinsed
  • 6 cups vegetable broth or beef broth for a heartier version
  • 1 can 14 oz diced tomatoes
  • 1 bay leaf
  • ½ cup cooked lentils optional, for extra protein
  • Fresh parsley chopped, for garnish

Method
 

Step 1 – Roast the Vegetables
  1. Preheat your oven to 400°F (200°C). Toss carrots, celery, bell pepper, zucchini, onion, and sweet potato with olive oil, salt, pepper, thyme, and smoked paprika. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and caramelized.
Step 2 – Cook the Barley
  1. In a large pot, bring the vegetable broth and bay leaf to a boil. Add rinsed barley, reduce the heat, and simmer for 25–30 minutes, or until tender.
Step 3 – Combine Everything
  1. Add the roasted vegetables and diced tomatoes (with juices) to the pot. Stir in lentils if using. Simmer for another 10–15 minutes to let the flavors blend.
Step 4 – Season and Serve
  1. Remove the bay leaf. Taste and adjust salt or pepper as needed. Stir in chopped parsley and serve warm.

Notes

  • The soup thickens as it cools because barley absorbs liquid. Add a splash of broth or water when reheating.
  • You can switch up the veggies — mushrooms, parsnips, or kale work great too.
  • This soup freezes really well for up to 3 months.