A bowl of warmth for the fall table

Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Cafe’s. I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and hopefully cooler temperatures), I would love to make this soup at home.

Emily Baker

Santa Monica

Dear Emily: Coral Tree Cafe was happy to share its vegetable soup recipe, which we’ve adapted below. Enjoy!

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Coral Tree Cafe’s vegetable soup

Total time: 1 hour

Servings: 8 to 10

Note: Adapted from Coral Tree Cafe in Los Angeles.

2 tablespoons oil

2 cups diced carrots

2 cups diced onions

1/2 cup diced red bell pepper

1 1/2 teaspoons chopped fresh thyme

3/4 cup pearl barley

1 quart vegetable broth

1 1/2 cups prepared marinara sauce

2 cups quartered mushrooms

2 cups diced zucchini

Salt and pepper

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (the amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Each of 10 servings: 155 calories; 4 grams protein; 26 grams carbohydrates; 6 grams fiber; 4 grams fat; 1 gram saturated fat; 1 mg cholesterol; 8 grams sugar; 365 mg sodium.