Oatmeal And Tomato Soup Recipes

OAT SOUP

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.

OATS SOUP RECIPE

Steps:

• Add butter to a hot pan. Saute garlic in the melted butter until it smells good.
• Add oats and roast for 1 to 2 mins. If using steel cut oats then, roast for about 3 mins.
• Add all the veggies and saute for 2 mins.
• Pour water and cook until the veggies are done.
• Add more water as needed.
• Sprinkle the herbs and pepper.
• Add salt and switch off.
• Serve vegetable oats soup warm. Sprinkle red chili flakes. You can also add in some lemon juice before serving.

CLASSIC TOMATO SOUP

Steps:

• In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
• Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
• Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 1/4 to 1/2 teaspoon).
• If you're adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.

GARLIC OATMEAL SOUP

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.

OATMEAL AND TOMATO SOUP

Steps:

• In a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown.
• Add undrained tomatoes, water, salt and pepper. Bring to a simmer.
• While soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. Stir in oats to soup and cook for about 6 to 10 minutes, and then serve.

OATMEAL SOUP

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.

CREAMY OATMEAL SOUP

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.

CHICKEN CABBAGE SOUP

Steps:

• Heat a large pot over medium heat.
• Add in onion, garlic, carrots, red pepper flakes, and a good pinch of sea salt.
• Saute 2-3 minutes.
• Add in the cabbage, water, thyme, and one teaspoon of sea salt.
• Give everything a good stir.
• Bring soup up to a boil, then lower to a simmer.
• Cook 20-25 minutes, until cabbage is tender, not mushy.
• Stir in as much or little chopped cooked chicken as you like.
• Taste for salt and enjoy!

TOMATO OATMEAL MEATLOAF

Steps:

• 1. Beat Egg in large mixing bowls 2. Add Garlic and Onion Powder, Pepper and Worchestershire sauce,whisk together 3. Whisk in Tomato Soup 4. Mix in Oatmeal 5. Add Ground Beef (I like use gloves and knead it in) 6. Line a bread pan in foil, pat mixture down 7. Spread Tomato Paste on top 8. Bake at 350 for 55-60 minutes