Oatmeal and Tomato Soup

Oatmeal and Tomato Soup

29 Reviews 7 Pics

“A quick and cheap soup, using basics in your cupboards.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown.
  2. Add undrained tomatoes, water, salt and pepper. Bring to a simmer.
  3. While soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. Stir in oats to soup and cook for about 6 to 10 minutes, and then serve.

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Reviews (29)

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Way better than I had expected! It was tasty, healthy, filling and relatively easy to prepare. Like other people suggested, I added dried oregano and basil. (I sauteed them with onion, garlic, and margarine.) We are non-vegetarian so I added a cube of chicken bullion instead of salt. I also sprinkled some cheese when I served. Since it was my lazy one dish supper, I even added frozen spinach at the very end of cooking. I am so satisfied and glad that I tried this recepie.



Delicious! I substitued 1% milk for the water, since my family prefers cream of tomato soup. I also added a small can of tomato sauce, basil and oregano. It's a wonderful alternative to canned tomato soup!



This was a surprisingly good soup, although we were leery of it at first. It was thick and could be a good meal by itself or with a sandwich or some good bread.

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Amount Per Serving (4 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 335 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Tomato Soup III


next recipe:

Tomato Chicken Rice Soup