Best Garlic Oatmeal Soup Recipes

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

Ingredients

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.

GARLIC OATMEAL SOUP

Garlic Oatmeal Soup image

I got this nutritious soup from strongwomen.com.It provides 1 vegetable serving ,and 1/2 a grain. A must try for every housewhole.

Provided by fireyangelxoxo

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup uncooked oats (not quick cooking type)
1 onion, finely chopped
3 cloves garlic, minced
3 fresh tomatoes or 3 canned tomatoes, chopped
3 cups chicken broth or 3 cups vegetable broth
salt

Steps:

As instructed in website:.
Prepare the soup in a saucepan that holds at least two quarts.
Start by toasting the rolled oats in the saucepan: Heat over medium temperature for about three minutes, stirring frequently to avoid burning.
The oats are toasted when they darken slightly and start to smell like toasted grain.
Put them in a dish and set aside.
Put the chopped onion and garlic in the saucepan and cook for a few minutes, stirring.
Some of the onion may stick to the bottom, because you're not using oil, but it doesn't matter.
Add the chopped tomato and the broth, and stir to release any stuck-on bits of onion.
Bring the soup to a simmer.
Add the toasted oatmeal and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
Taste the soup and add salt if needed.
Serve immediately.
Note: Leftovers will taste just as good, but the texture becomes a little cereal-like if you don't serve it right away.

Nutrition Facts : Calories 136.1, Fat 2.6, SaturatedFat 0.6, Sodium 566.5, Carbohydrate 20.5, Fiber 3.7, Sugar 4.2, Protein 8.2

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