nutritional information

Per 1-cup serving:

  • Calories: 97
  • Protein: 5 g
  • Total Fat: 3 g
  • Carbohydrates: 16 g
  • Sodium: 764 mg
  • Fiber: 3 g

Creamy Vegetable Soup

Creamy Vegetable Soup

4 Servings

30 minutes or fewer

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

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.

February 1998

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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!

Sarah Burns Warman - 2013-12-25 13:01:38

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.

Kate - 2012-02-10 22:19:00