Creamy Vegetable Soup Recipe | Vegetarian Times Skip to main content

Creamy Vegetable Soup

Traditional cream soups are made with a roux consisting of butter, flour and milk. This tasty recipe omits the flour and thickens the soup with oats.

Ingredients: 

Ingredients: 

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1 cup cooked rolled oats
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3 cups Vegetable Stock
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1 tsp. olive oil
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¼ cup apple juice or white wine
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2 cups chopped broccoli
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1 cup chopped onion
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1 tsp. minced garlic
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1 tsp. dried thyme
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½ tsp. dried basil

Instructions: 

1. In large saucepan, combine oil, juice or wine, broccoli, onion and garlic. Cook, stirring frequently, until vegetables are softened, about 15 minutes. Add thyme, basil and stock.

2. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

3. Transfer mixture to food processor or blender. Add oatmeal and process until thick and creamy. Return to pot and add cayenne pepper to taste.

Nutrition Information: 

Calories: 
97
Protein: 
5 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
764 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
4 Servings

Comments on this Recipe

I wasn't sure I'd like this because of the oatmeal. However, it is very yummy! I used my blender, and it is much creamier than I expected. I recommend using a little less thyme and basil. Otherwise great recipe.

I really love this! It's great the next day for lunch. I made this several times last winter and I'll make it again this year. I love everything about oats, so you tell me to put them in a soup and that's magical to me!