Oat Soup recipe

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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

Nutrition Info

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
servingSize: -
sodium: 493.2 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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

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