Oat Soup Recipe - Allrecipes.com
Oat Soup Recipe
  • READY IN 25 mins

Oat Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2005

Don't let the name keep you from making this soup. A very good recipe if you like cilantro and garlic, and we do!! I added another clove of garlic, used low sodium chicken bouillon and canned no sodium added tomatoes. I sprayed the pan w/Pam and only used 1 Tbl of olive oil. It was still very good. I imagine it would be even better as written, but we are attempting to cut down on sodium and fat.With my changes, it is much lower in sodium and fat. Next time I will add some jalapeno.

Most Helpful Critical Review
Mar 26, 2006

This recipe is very similar to "Sour Cereal" with the exception of the chicken bouillion. I used to eat it for breakfast every day!


30 Ratings

Jul 22, 2006

This soup is amazing. It does NOT sound like it would be so good--but it is. I use no oil, only Pam spray (I spray the oats several times while toasting) to cut the calories. I use extra cilantro and garlic, and occasionally I add a few squeezes of fresh lime. SO DELICIOUS for a super-duper low-calorie soup.

Nov 02, 2006

This is a nice, hearty soup that tastes even better the longer it sits. It didn't seem like much as I was putting it together, but once it had simmered and the oats had plumped up, it was delicious. The toasted oats give the soup such a unique flavor. I used vegetable broth, and I was out of onion; otherwise, I followed the recipe exactly (I do think it could use a bit more garlic). My boyfriend, who's a soup junkie, loves this so much he wants to start making it on a weekly basis for his lunches. The beauty of this recipe is there's so much room for interpretation--you can use different fresh herbs and/or add in a few veggies for variety (I'm thinking basil, pureed red pepper, and mushrooms...mmm!). Bonus points for ease of preparaton.

Mar 02, 2006

I love this soup! And it is good for me (I spray the pan with pam and use only 1 Tbs oil). My husband even likes it.

Aug 21, 2009

Wonderful, hearty, filling and guilt-free. I added the juice of two limes and black pepper and can hardly wait to try this with basil instead of cilantro.

May 07, 2007

We don't usually eat tomato soups, but this one was a winner. Next time I might add more oats, but the cilantro really made the soup. I froze half of it for later and will definitely make this again sometime!

Nov 24, 2012

I blended in some bell peppers and added a a bit of chili sauce.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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