Tomato Oatmeal Soup
Try this rich tomato oatmeal soup for a satisfying way to reap to benefits of oats while staying on track with your weight loss goals.
Equipment
- 1 Saucepan
Ingredients
- 1 tbsp olive oil
- 1 tsp garlic minced
- ½ medium yellow onion diced
- 1 large carrot diced
- 4 cups vegetable broth low sodium
- ½ cup rolled oats
- 14 oz diced tomatoes no salt added
- 1 tbsp tomato paste
- 1 tsp black pepper
- ¼ cup curly parsley chopped
Instructions
- Start by washing your produce well, then dice the onion & carrot, mince the garlic, and finely chop the parsley (parsley will be used at the end).
- Over medium heat, add olive oil into a pot. Add onion, carrot, and garlic. Stir to coat.
- Add a lid to the pot to avoid caramelizing the onions and allow to cook on medium-low for 5-6 minutes, stirring occasionally.
- Add the tomato paste, stir everything to coat, and allow to sauté for about 4 minutes.
- Once everything has softened, add the broth, oats, black pepper, and canned tomatoes with juices.
- Allow this to come to a simmer and let simmer on low for 10-15 minutes or until oats are cooked through and broth has thickened slightly.
- Take the soup off the heat, stir in fresh parsley and serve while hot, enjoy!
Video
Notes
I do not recommend using quick oats or instant oats for this recipe as they turn to mush.
You can try substituting for steel-cut oats, they may take an additional 5-10 minutes of simmering time.
Nutrition
Calories: 129kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 60mgPotassium: 401mgFiber: 4gSugar: 7gVitamin A: 3503IUVitamin C: 18mgCalcium: 60mgIron: 2mg
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