Oatmeal Soup Recipes

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OAT SOUP



Oat Soup image

Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.

Provided by AlejandraGomez

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
1 cup oats
5 large tomatoes, halved and sliced
⅓ cup onion, chopped
1 clove garlic, chopped
3 cups water, divided
½ bunch fresh cilantro
2 teaspoons chicken bouillon granules
½ teaspoon salt

Steps:

  • Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  • In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.6 g, Cholesterol 0.1 mg, Fat 12.1 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 493.2 mg, Sugar 7 g

GARLIC OATMEAL SOUP



Garlic Oatmeal Soup image

This one-of-a-kind soup has a superb garlic and cheese flavor that appeals to everyone. Try serving it with crusty bread for a mouthwatering meal.-Muriel Ellis, Cambellford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 quart water, divided
1/2 cup quick-cooking oats
3 chicken bouillon cubes
2 garlic cloves, minced
1 cup shredded cheddar cheese
1/4 teaspoon dried basil
1/4 teaspoon salt
Dash pepper

Steps:

  • In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.

Nutrition Facts : Calories 153 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1154mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY OATMEAL SOUP



Creamy Oatmeal Soup image

This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.

Provided by Patti599

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup rolled oats
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups stock
1 1/2 cups chopped tomatoes
3/4 cup milk or 3/4 cup soymilk
1 tablespoon soy sauce
1/4-1/2 teaspoon salt
pepper

Steps:

  • In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
  • In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
  • Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

OATMEAL SOUP



Oatmeal Soup image

An unusual but hearty soup. If too thick, thin with more broth or water. With a slice of thick bread you can call this lunch.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 onion, sliced
1 cup mushroom, sliced
2 cloves garlic, minced
1 cup rolled oats (I used instant)
7 cups vegetable broth (or chicken broth)
1 (16 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
seasoning (of choice)
1 cup low-fat milk

Steps:

  • Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
  • Stir in oats, broth, tomatoes& tomato sauce.
  • Bring to a boil.
  • Reduce heat and simmer 5 minutes.
  • Season and stir in milk.

HEALTHY "TORTILLA SOUP" OATMEAL



Healthy

You'll never look at oatmeal the same again after you try this savory "tortilla soup" oatmeal. The savory flavors of tomato, cilantro and lime will remind you of the traditional soup, but the oats add a creaminess that is both filling and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 1/2 cups low-sodium chicken broth
Freshly ground black pepper
2 cups old-fashioned oats
1 red serrano chile, thinly sliced
1/4 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces
1 cup tortilla chips, crushed
1 lime, quartered
1 tablespoon vegetable oil
1/4 cup finely diced onion (about 1/4 small onion)
Kosher salt
2 small plum tomatoes, diced
2 teaspoons tomato paste
1/2 teaspoon chili powder
Pinch ground cumin
Pinch garlic powder

Steps:

  • Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb).
  • Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side.

Nutrition Facts : Calories 330 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 40 grams, Fiber 10 grams, Protein 13 grams

MEXICAN OATMEAL SOUP



MEXICAN OATMEAL SOUP image

Yield 6 people

Number Of Ingredients 10

1 1/3 cups rolled oats
4 Tbs olive oil
1 large onion, diced
3 large cloves garlic, crushed
1 medium (15 oz.) can diced tomatoes, or 2 large fresh tomatoes
6 cups vegetable broth
1 tsp salt
1/8 tsp cayenne (or more, to taste)
3-4 cups loosely packed spinach
black pepper, to taste

Steps:

  • 1. Toast the rolled oats in a large heavy skillet over medium heat, stirring frequently, until they are brown but not burned. Set them aside in a bowl. 2. Heat the oil in the skillet; add the onion and garlic and sauté briefly. 3. Add the tomatoes, broth, salt, cayenne, and oats. Simmer for 6 minutes over medium heat. 4. Add the spinach and stir in until wilted. Grind pepper liberally over soup and serve immediately.

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Top Asked Questions

What do you put in your oatmeal soup?
Stir in oats, broth, tomatoes& tomato sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Season and stir in milk. "An unusual but hearty soup. If too thick, thin with more broth or water.
How long do you boil oats to make oatmeal?
In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes.
How to make tomato and oats soup with garlic and cilantro?
Delicious tomato and oats soup made with garlic and cilantro. Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted. In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth.
How to cook oats in a crock pot?
In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

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