Oatmeal Soup
Warm, hearty, and delightfully simple, this oatmeal soup is the ultimate comfort food that’s both nourishing and satisfying. Made with wholesome rolled oats, a medley of fresh vegetables like carrot, celery, and onion, and enriched with creamy milk (choose dairy or plant-based), this savory soup delivers a velvety texture and a depth of flavor that will surprise you. Infused with aromatic garlic and a touch of olive oil, it’s simmered to perfection in vegetable broth and seasoned with just the right amount of salt and black pepper. Ready in under 35 minutes, this quick and easy recipe is perfect for busy weeknights or light, wholesome lunches. Garnish with fresh parsley for an optional pop of color and serve it warm for a cozy bowl that’s both healthy and irresistibly delicious. Perfect for anyone looking for a unique twist on traditional soup recipes, this oatmeal soup is sure to satisfy your comfort food cravings.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 4 cups Vegetable broth
- 1 cup Milk (dairy or non-dairy)
- 1 Carrot, diced
- 1 Celery stalk, diced
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, and sauté for 2-3 minutes until fragrant and translucent.
Add the diced carrot and celery to the pot, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Once boiling, add the rolled oats to the pot, stirring to combine. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
After 10 minutes, pour in the milk, and season with salt and black pepper. Stir well and let the soup simmer for an additional 5 minutes, or until the oats are tender and the soup has thickened to your liking.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 36.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 606 mg | 47% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
