Best 10 Garlic Oatmeal Soup Recipes

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Looking for a healthy and flavorful meal that is easy to make? Look no further than garlic oatmeal soup! This delicious soup is packed with nutrients and can be made with a variety of ingredients, making it a versatile dish that can be enjoyed by everyone. Whether you are looking for a quick and easy weeknight meal or a hearty and satisfying dish to warm you up on a cold winter day, garlic oatmeal soup is the perfect choice. With its creamy texture and savory flavor, this soup is sure to become a favorite in your household.

Here are our top 10 tried and tested recipes!

HEALTHY "TORTILLA SOUP" OATMEAL



Healthy

You'll never look at oatmeal the same again after you try this savory "tortilla soup" oatmeal. The savory flavors of tomato, cilantro and lime will remind you of the traditional soup, but the oats add a creaminess that is both filling and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 1/2 cups low-sodium chicken broth
Freshly ground black pepper
2 cups old-fashioned oats
1 red serrano chile, thinly sliced
1/4 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces
1 cup tortilla chips, crushed
1 lime, quartered
1 tablespoon vegetable oil
1/4 cup finely diced onion (about 1/4 small onion)
Kosher salt
2 small plum tomatoes, diced
2 teaspoons tomato paste
1/2 teaspoon chili powder
Pinch ground cumin
Pinch garlic powder

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.

Nutrition Facts : Calories 330 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 40 grams, Fiber 10 grams, Protein 13 grams

OAT SOUP



Oat Soup image

Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.

Provided by AlejandraGomez

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
1 cup oats
5 large tomatoes, halved and sliced
⅓ cup onion, chopped
1 clove garlic, chopped
3 cups water, divided
½ bunch fresh cilantro
2 teaspoons chicken bouillon granules
½ teaspoon salt

Steps:

  • Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  • In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.6 g, Cholesterol 0.1 mg, Fat 12.1 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 493.2 mg, Sugar 7 g

GARLIC SOUP



Garlic Soup image

This superior recipe comes from chef Juanjo López of La Tasquita de Enfrente in Madrid.

Provided by Mark Bittman

Categories     easy, quick, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
6 cloves garlic, peeled
4 cups chicken stock
1 1/2 tablespoons sweet Spanish paprika
12 to 16 slices quality white bread, crust removed (about 12 ounces)
Salt
2 egg whites

Steps:

  • Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
  • Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
  • Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
  • Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
  • In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 834 milligrams, Sugar 9 grams, TransFat 0 grams

ROASTED-GARLIC SOUP



Roasted-Garlic Soup image

Despite its forty cloves of garlic, this soup is satisfyingly mellow.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
4 fresh sage leaves
1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 1/2 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality dry sherry
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 teaspoon fresh lemon juice
6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
Snipped fresh chives, for garnish

Steps:

  • Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
  • Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
  • Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
  • Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
  • Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.

Nutrition Facts : Calories 212 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 581 g

GARLIC OATMEAL SOUP



Garlic Oatmeal Soup image

I got this nutritious soup from strongwomen.com.It provides 1 vegetable serving ,and 1/2 a grain. A must try for every housewhole.

Provided by fireyangelxoxo

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup uncooked oats (not quick cooking type)
1 onion, finely chopped
3 cloves garlic, minced
3 fresh tomatoes or 3 canned tomatoes, chopped
3 cups chicken broth or 3 cups vegetable broth
salt

Steps:

  • As instructed in website:.
  • Prepare the soup in a saucepan that holds at least two quarts.
  • Start by toasting the rolled oats in the saucepan: Heat over medium temperature for about three minutes, stirring frequently to avoid burning.
  • The oats are toasted when they darken slightly and start to smell like toasted grain.
  • Put them in a dish and set aside.
  • Put the chopped onion and garlic in the saucepan and cook for a few minutes, stirring.
  • Some of the onion may stick to the bottom, because you're not using oil, but it doesn't matter.
  • Add the chopped tomato and the broth, and stir to release any stuck-on bits of onion.
  • Bring the soup to a simmer.
  • Add the toasted oatmeal and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
  • Taste the soup and add salt if needed.
  • Serve immediately.
  • Note: Leftovers will taste just as good, but the texture becomes a little cereal-like if you don't serve it right away.

Nutrition Facts : Calories 136.1, Fat 2.6, SaturatedFat 0.6, Sodium 566.5, Carbohydrate 20.5, Fiber 3.7, Sugar 4.2, Protein 8.2

GARLIC OATMEAL SOUP



Garlic Oatmeal Soup image

This one-of-a-kind soup has a superb garlic and cheese flavor that appeals to everyone. Try serving it with crusty bread for a mouthwatering meal.-Muriel Ellis, Cambellford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 quart water, divided
1/2 cup quick-cooking oats
3 chicken bouillon cubes
2 garlic cloves, minced
1 cup shredded cheddar cheese
1/4 teaspoon dried basil
1/4 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 153 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1154mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

GARLIC SOUP



Garlic Soup image

Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
  • Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
  • Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
  • Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

CREAMY OATMEAL SOUP



Creamy Oatmeal Soup image

This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.

Provided by Patti599

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup rolled oats
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups stock
1 1/2 cups chopped tomatoes
3/4 cup milk or 3/4 cup soymilk
1 tablespoon soy sauce
1/4-1/2 teaspoon salt
pepper

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.

DEB'S GARLIC SOUP



Deb's Garlic Soup image

This delicious soup is very easy to make and is a treat anytime, especially if you are on the mend. Garlic is known for its healing properties, and when heated in a soup base, is very palatable. The flavorful toasted bread cubes give this soup that luxury "comfort food" quality.

Provided by mpcdeb

Time 25m

Yield 4

Number Of Ingredients 8

1 large head elephant garlic
5 cups chicken broth
2 tablespoons butter, softened, or to taste
4 slices bread
2 tablespoons grated Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
Himalayan sea salt to taste
1 pinch lemon-pepper seasoning, or to taste

Steps:

  • Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
  • Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
  • Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 18 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 1761.6 mg, Sugar 2.6 g

SOUPE A L'AIL (GARLIC SOUP)



Soupe A L'ail (Garlic Soup) image

Provided by Bryan Miller And Pierre Franey

Categories     weekday, pastas, soups and stews, appetizer

Time 30m

Yield Four to six servings

Number Of Ingredients 8

2 large garlic heads, about 36 cloves
1 tablespoon butter
2 teaspoons olive oil
8 cups water
Salt and freshly ground pepper to taste
3 ounces vermicelli or angel-hair pasta, broken into small pieces
6 eggs, separated
1/4 cup white-wine vinegar

Steps:

  • Peel the garlic cloves and chop them coarsely.
  • Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
  • Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
  • Meanwhile, blend the egg yolks and vinegar in a bowl.
  • Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 951 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use fresh garlic: Fresh garlic has a stronger flavor than garlic powder or garlic salt, so it will give your soup a more robust taste.
  • Don't be afraid to experiment with different types of oats: Old-fashioned oats, steel-cut oats, and quick-cooking oats can all be used to make garlic oatmeal soup. Each type of oats will give the soup a slightly different texture.
  • Add your favorite vegetables: Diced carrots, celery, and onions are classic additions to garlic oatmeal soup, but you can also add other vegetables such as kale, spinach, or mushrooms.
  • Season the soup to taste: Salt, pepper, and garlic powder are all good starting points for seasoning garlic oatmeal soup. You can also add other spices such as cumin, paprika, or cayenne pepper.
  • Serve the soup with a side of bread or crackers: Garlic oatmeal soup is a hearty and filling meal, but it can also be served as a light lunch or dinner. A side of bread or crackers will help to soak up the soup and make it even more satisfying.

Conclusion:

Garlic oatmeal soup is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal preferences. Whether you like your soup thick or thin, vegetarian or meat-based, garlic oatmeal soup is a versatile dish that is sure to please everyone at the table.

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