Oaten Tomato Soup

    30 minutes

    The oats make this a delicious thick tomato soup made even tastier with garlic and fresh coriander. Great for cold days.

    61 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 5 tablespoons rolled oats
    • 5 large tomatoes, halved and sliced
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 2 1/2 cups chicken stock
    • 1/2 bunch coriander leaves
    • 1/2 teaspoon salt

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the olive oil in a large heavy-based saucepan over medium low heat. Add the oats and stir until toasted.
    2. In a blender or large food processor, combine the tomatoes, onion, garlic, 1/2 of the stock and coriander. Blend until smooth.
    3. Pour tomato mixture into the pan with the toasted oats. Add the remaining stock, and bring to the boil. Add the salt, cover, and simmer for 15 minutes.

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    Reviews in English (49)


    this recipe was fantastic. I changed a few things though, given what was in my kitchen and what the previous reviewers had said. I used just a little more oats than listed, which was great. I also didnt have any onion, so i put in a little green capsicum, hot chilli flakes and cracked pepper to give it a bit of flavour. This gave it that little bit of bite that it needed. Also, as I didnt have any tomatos i used 2 x 400g coles cans of whole peeled tomatos instead. I also doubled the garlic - after reading what others had said.Fantastic alteration, especially considering i love the taste and smell of cooking with garlic!! Also i used parsley instead of coriander... come to think of it, i changed this recipe heaps! but only because of what I had in my kitchen at the time! fantastic soup - even for those who dont usually like to eat tomato!  -  18 May 2010


    i used everything except garlic and onion only because i cant eat them and this was still full of flavor to me! I added a little cream on top and some chives. Tasty!!!  -  09 Aug 2012


    One of the easiest soups to make - and fantastically delicious  -  30 Mar 2011