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!