| This recipe is liked by 3 person(s). |
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Toasted Oat & Tomato Soup
Nb persons: 4
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| This soup is the quintessential comfort food: the warm, familiar flavor and texture of toasted oats complements the tangy tomatoes (use canned if ripe tomatoes are not in season), and the whole thing comes together in minutes. | |
| 1 cup | rolled oats,, (not instant) |
| 2 tablespoons | olive oil |
| 1 cup | chopped red onion |
| 3 large | garlic cloves, chopped |
| 1 teaspoon | seeded and minced fresh chile |
| 1 pound | ripe tomatoes, cored and chopped, or 1 (14-oz) can diced tomatoes with juice |
| 4 cups | low-sodium chicken broth or vegetable broth |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1. In a large heavy-bottomed saucepan, toast the oats over medium heat, stirring frequently, until they are lightly browned and fragrant, about 5 minutes. Transfer the oats to a bowl and set aside. 2. Return the pan to medium heat and add the olive oil. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and chile and cook for 1 minute more. Add the oats and stir to coat them with oil. Add the tomatoes and broth and bring to a boil. Lower the heat and simmer for about 10 minutes. Stir in the salt and pepper. Spoon into four bowls and serve. *Tips* *I didn't have garlic on hand (who am I kidding? I hate garlic - I chose to skip it) and it tasted delicious without it. For all you garlic lovers, have at it. *Don't fret when you put the broth in and it looks like a bunch of tomato chunks floating in liquid. Yes, it looks like the worst soup ever to be made. Just wait, after it boils and simmers, it blends wonderfully. *Speaking of simmering, I let it simmer for probably 20 minutes, not 10. It was as creamy as could be! *I also added a few dashes of dried oregano and basil, as well as onion powder. My staple seasonings. It definitely added a nice kick to it. Calories: 240.8 kcal | |
| Fat, 10.5g | |
Protein: 9.5g
Carbs: 27.0g
Sodium: 376.4mg
Bon Appétit!
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