Oats Tomato Soup

By: Subhadra Burugula

Oats Tomato Soup
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Diabetes, Gluten Free, High Fibre, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Vegans can skip butter and use vegan butter or olive oil"]
cuisine icon Keywords
15-30 min, 4-5 servings, american, black pepper, butter or olive oil, contributed, cook 20 min, diabetes, easy, garlic, gluten free, high fibre, prep 5 min, pressure cook, quick oats, red chili powder, salt, sauté, small carrot, small onion, soup, tomatoes, vegan, vegetable broth, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
4-5 servings
Ingredients
  • 5 tomatoes
  • 1 cup quick oats
  • 1-2 tbsp butter or olive oil
  • 5 cloves garlic
  • 1/2 small onion
  • 1 small carrot
  • 3 cups vegetable broth
  • salt
  • black pepper
  • red chili powder
Instructions
  • Put instant pot on saute mode high and when hot add the butter/oil.
  • Now add garlic and onion to fry, saute well till onions edges turn golden.
  • Now add carrots and oats and fry for a minute.
  • You can skip adding oats now and add powdered oats later once the soup is done.
  • Add in the tomatoes and mix well. Fry for 3 mins.
  • Now add in the broth, salt. Mix well.
  • Put the lid and vent to sealing position. Do manual low pressure 2 mins.
  • Natural pressure release.
  • Blend the oats tomato mixture into smooth puree. I used a hand blender.
  • If you didn't add whole oats before, now you can go ahead and add in roasted and powdered oat flour to the tomato soup. Put on saute mode for 3 to 4 mins.
  • Now add red chili powder for color and black pepper powder to taste.
  • If desired adjust the consistency of soup. Serve hot.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.