Oats Tomato Soup
Filled with fiber and protein, this tomato soup is divine. Bonus? No Heavy cream or corn flour! Must try for tomato soup lovers.
Servings Prep Time
4-5servings 5minutes
Cook Time
Servings Prep Time
4-5servings 5minutes
Cook Time
  • 5 tomatoeschopped
  • 1cup quick oats
  • 1-2tbsp butter or olive oil
  • 5cloves garlic
  • 1/2 small onionroughly chopped
  • 1 small carrotroughly chopped
  • 3cups vegetable broth(Instead of broth I used 1tbsp Better than Bouillon paste + 3 cups of water)
  • saltto taste
  • black pepperto taste
  • red chili powderfor color, optional
  1. Put instant pot on saute mode high and when hot add the butter/oil.
  2. Now add garlic and onion to fry, saute well till onions edges turn golden.
  3. Now add carrots and oats and fry for a minute.
  4. You can skip adding oats now and add powdered oats later once the soup is done.
  5. Add in the tomatoes and mix well. Fry for 3 mins.
  6. Now add in the broth, salt. Mix well.
  7. Put the lid and vent to sealing position. Do manual low pressure 2 mins.
  8. Natural pressure release.
  9. Blend the oats tomato mixture into smooth puree. I used a hand blender.
  10. 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.
  11. Now add red chili powder for color and black pepper powder to taste.
  12. If desired adjust the consistency of soup. Serve hot.
Recipe Notes

Vegans can skip butter and use vegan butter or olive oil