Time 30m Yield 4 servings Number Of Ingredients 16 Steps:
Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb). Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side.
Time 30m Number Of Ingredients 7 Steps:
In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds. Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes. Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.
Time 12h20m Yield 4 servings Number Of Ingredients 13 Steps:
In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice. Copyright 2001 Television Food Network, GP. All rights reserved
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside. In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so. Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.
Time 15m Yield 2 Number Of Ingredients 11 Steps:
Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes. Remove from heat and stir in honey, butter, and vanilla extract.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.
More about “creamy oatmeal soup recipes”
Time 1h30m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Remember, oatmeal is a grain, and like barley, makes a good soup ingredient. I am a “dump cook” (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them). Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet). Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy. Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup. Let the soup cook on medium-low heat until done, about 15 to 20 minutes. You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn’t scorch. Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it). Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes. Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional). _______. All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.
