About this recipe:Don't be put off by the oats - this is a delicious thick tomato soup made with garlic and fresh coriander. Use vegetable stock if you want to make this vegetarian.
3 tablespoons olive oil
5 tablespoons porridge oats
5 large tomatoes, halved and sliced
1 onion, chopped
1 clove garlic, chopped
750ml (1 1/4 pints) chicken stock, divided
1/2 bunch fresh coriander
1/2 teaspoon salt
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the olive oil in a large deep frying pan or casserole over medium low heat. Add the oats; cook and stir until toasted.
In a blender or large food processor, combine the tomatoes, onion, garlic, 1/2 of the stock and coriander. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining stock, and bring to the boil. Mix in the salt. Cover, and simmer for 15 minutes.
Used different ingredients.
I have made this dozens of times, adding mushrooms, sweetcorn, peas, peppers and even white beans. I used vegetable stock to make it veggie. I also think that this recipes benefits from a good dash of worcestershire sauce - 21 Apr 2009
I have just made this soup and it has turned out well. I started with the oats in the pan and then added the vegetables (I also added red pepper that needed using up) and cooked them for a while before adding the stock. I blitzed it all at the end and it tastes good! Would definitely use it again for a quick, healthy soup for lunch on a cold day. - 03 Jan 2012
This is possibly one of the most disgusting things that I have ever tasted! It’s like tomato and onion porridge! Garlic and oats should not be in the same recipe together! Mine went in the bin. If you want to incorporate oats into your diet, stick with porridge (made with milk not tomatoes!!) - 12 Jan 2010