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Cozy Oat & Vegetable soup

When you think of oats what comes to mind? Breakfast is definitely one answer but oats can easily replace barley for a hearty and nourishing twist on a classic warm‑up. You don’t even have to wait until the first snow. This soup is perfect any time and anywhere.
2 / 51 rating


  • 3 tablespoons butter or margarine, divided
  • 1 onion, finely chopped (about 3/4 cup)
  • 1/2 cup shredded carrots
  • 1/2 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 6 cups ready‑to‑serve chicken broth
  • 1 cup Quaker® Oats
  • Salt and pepper, to taste
  • 3 tablespoons finely chopped fresh parsley or 1 tablespoon dried parsley flakes

How to make it

  1. In large skillet or saucepan, cook onion and carrots in 2 tablespoons butter over medium‑low heat, stirring often, 5 minutes or until onion is tender.
  2. Add 1/2 cup uncooked oats and remaining 1 tablespoon butter. Cook, stirring often, 3 minutes or until oats are golden brown.
  3. Stir in broth; bring to a low boil. Stir in cooked oatmeal, stirring until well mixed. Cook over medium heat 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.

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