Description
A warm and nourishing tomato oatmeal soup with a rich tomato base and creamy texture from oats, creating a comforting and wholesome meal perfect for any day.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh tomatoes, chopped (or canned crushed tomatoes)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/2 cup rolled oats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin (optional)
- 1 teaspoon sugar (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion for about 5 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chopped tomatoes and tomato paste, cooking for 5–7 minutes until softened and rich.
- Pour in vegetable broth and bring to a gentle boil.
- Add oats, salt, pepper, paprika, oregano, and cumin if using.
- Reduce heat and simmer for 15–20 minutes, stirring occasionally, until oats are tender and soup thickens.
- Add sugar if needed, then stir in lemon juice and adjust seasoning.
- Garnish with parsley and serve warm.
Notes
- Blend the soup for a smoother texture if desired.
- Add chili flakes for a spicy version.
- Include lentils or chickpeas for extra protein.
- Add carrots or celery for more depth.
- Store in the refrigerator for up to 4 days and add liquid when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Modern
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
