Roasted Tomato and Oats Soup

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1/2 kg - Tomatoes (chopped)
  • 2 - Onions (diced)
  • 5 - Garlic cloves (minced)
  • 1 tbsp - Fresh thyme leaves
  • 2 tbsp - Olive oil
  • 3 cups - Vegetable broth
  • 1/2 cup - Rolled oats
  • Pepper powder
  • Salt
  • Fresh cream for garnishing
  • Green spring onions for garnishing

How to Make Roasted Tomato and Oats Soup

  • Preheat the oven to 350 degrees F.
  • Line a baking tray with a baking sheet, toss the chopped tomato chunks, diced onions, minced garlic cloves, thyme leaves, pepper powder and salt with olive oil and place the vegetables over the baking sheet.
  • Roast them for half an hour, stirring occasionally.
  • Bring the vegetable broth to boil, add the roasted vegetables and simmer.
  • Add the rolled oats and cook for a few minutes until the oats get well cooked.
  • Blend the soup with hand blender.
  • Garnish the soup with fresh cream and green spring onions and serve hot. Recipe courtesy: Priya Easy N Tasty Recipe