Best Tomato Oat Soup Recipes

Tomato & Oat Soup image

Provided by oliveoil0

Time 30m

Yield Serves 4

Number Of Ingredients 13

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 Oat Soup image

Provided by Nabiha

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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