Best 6 Creamy Oatmeal Soup Recipes

CREAMY OATMEAL

Steps:

• In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
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OVERNIGHT OATMEAL

Steps:

• In a bowl, mix together the oats, milk, half-and-half, raisins, brown sugar, vanilla, salt and apple. Cover and refrigerate overnight.
• Preheat the broiler.
• Give the mixture a stir and add a bit more milk or half-and-half if it has become too thick. Put a healthy portion in an ovenproof bowl and smooth out the top. Sprinkle with an even layer of granulated sugar. Place under the broiler until the sugar melts and just starts to brown (or you can brown it lightly with a kitchen blowtorch). Serve with blueberries, raspberries, strawberries and a little more half-and-half, if desired.

OATMEAL SOUP

Steps:

• 1. Mix all ingredients together over medium high heat. Bring to boil then lower the heat to low and let it simmer for 10 minutes till it thickens and the oats are cooked.

OAT SOUP

Steps:

• Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
• In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

CREAM OF BROWNED POTATO AND OATMEAL SOUP

Steps:

• Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
• I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
• Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
• Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
• Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
• Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
• You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
• Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
• Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
• Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
• _______.
• All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.

OATMEAL SOUP

Steps:

• Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
• Stir in oats, broth, tomatoes& tomato sauce.
• Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Season and stir in milk.