Tomato soup with barley

...and all I had was those two sleeping tomato cans. Miracles do happen!

Recipe adapted from Barefoot Contessa
time: 40 min

ingredients

• 28 oz (800 g, 2 small cans or one big one) can tomatoes, crushed 
• 3 Tablespoons olive oil
• 2 medium/large onions, chopped
• 2 large garlic gloves, minced
• 1 pinch of saffron
• 4 cups (900 ml) boiling water
• 1/2 cup barley + water + 2 teaspoons salt
• 2 teaspoons salt
• 1/4 teaspoon pepper

Grilled cheese croutons*

instructions

1. In a heavy saucepan, heat oil on medium heat. Add onions and cook on medium/low heat for 15 min, stirring occasionally and not allowing change in color. Add garlic and cook and stir for 1 minute. Add saffron, tomatoes, boiling water, salt and pepper. Bring to boil. Cover with a lid and simmer for 15 minutes.
2. Meanwhile...fill a medium pot with water, bring to boil, add 2 teaspoons of salt, add barley and cook on medium heat for 7 minutes. Drain barley and add to the soup that has been cooking for 8 minutes (out of 15). Cook the dish for another 10 minutes. Correct seasoning. Pour into bowls and top it with these fantastic croutons.

*Grilled cheese croutons
Prepare slices of bread. Spread butter on both sides. Put a couple of slices of your favorite cheese. Make sandwiches and grill till cheese is melted.

notes

• onions, garlic and tomatoes make this a very lively soup;
• no taste of can tomatoes;
• it's not creamy like a baby soup;
• all these exciting bites of veggies and barley are there to enjoy;
• the croutons with their homey texture and taste complement sweetness/sourness of tomatoes;
• in short, the soup is exquisite;
• thank you again, Mrs. Garten.