Tomato Oat Soup Recipes

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

Ingredients

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

TOMATO & OAT SOUP

Tomato & Oat Soup image

A meal in a bowl! We add in Flahavan's oats as they are lightly processed and keep their natural wholesome texture and flavour, guaranteeing great taste in any dish.

Provided by oliveoil0

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml veg stock
50g/2oz Flahavan's Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate

Steps:

Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Stir basil leaves into the soup just before serving and drizzle with olive oil.

TOMATO SOUP

Tomato Soup image

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese recipe.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 6 cups

Number Of Ingredients 7

Ingredients

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

Steps:

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

TOMATO OAT SOUP

Tomato Oat Soup image

I love this soup, found it on allrecipes.com ages ago. It's my healthiest quick fix when I'm really hungry and don't have time to prepare a meal. Not only do the oats give a lovely texture to the soup, but also make it very filling....Lovely with crusty toasted bread. You could use stock cubes or liquid stock from the carton instead of the bouillon granules

Provided by Nabiha

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

Heat a large deep skillet 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 218.5, Fat 12, SaturatedFat 1.8, Cholesterol 0.1, Sodium 494.7, Carbohydrate 24.4, Fiber 5, Sugar 7.1, Protein 5.7

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

Ingredients

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.

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