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Publisher Photo
This one-of-a-kind soup has a superb garlic and cheese flavor that appeals to everyone. Try serving it with crusty bread for a mouthwatering meal.—Muriel Ellis, Cambellford, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 quart water, divided
  • 1/2 cup quick-cooking oats
  • 3 chicken bouillon cubes
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • Dash pepper

Directions

In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted. Yield: 4 servings.
Editor's Note: 1 cup cold leftover oatmeal may be substituted for 1/2 cup oats and 1 cup water.
Originally published as Garlic Oatmeal Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

Nutritional Facts

1 cup: 153 calories, 9g fat (6g saturated fat), 31mg cholesterol, 1154mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 8g protein.

  • 1 quart water, divided
  • 1/2 cup quick-cooking oats
  • 3 chicken bouillon cubes
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • Dash pepper
  1. In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted. Yield: 4 servings.
Editor's Note: 1 cup cold leftover oatmeal may be substituted for 1/2 cup oats and 1 cup water.
Originally published as Garlic Oatmeal Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

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