Oatmeal Soup
Medically reviewed by Christiana George Updated Date: December 15, 2022
The warm weather is finally upon us in these here parts, but the nights are still a little chilly. So here’s something to keep you warm. Oatmeal soup. Huh? What? Sounds weird? Well, that is exactly what I thought when it was introduced to me. My mother-in-law used to make it for her family. Her version was just oatmeal and beef broth. My husband says that it was his favorite soup growing up. It did take me a while to get a liking for it. After all, I was used to oatmeal as a breakfast food. Creamy and sweet.
But over time I did grow to like the soup and now I have come up my own version. I swapped out the beef broth for vegetable broth.
And I added some carrots, a scallion, and some rosemary for a real punch of flavor.
I did add a little salt because my broth was not very salty. So the addition of salt will depend on the broth you use.
For the oats, I just used quick oats. They cook up fast and they taste great. I have not tried it with any other oats yet, but it is a thought for the future. You do not want to make the soup thick like regular oatmeal, you want more of a soup consistency.
This soup is best served right away, however, it still tastes great on day two. I had stored mine in an air tight container in the fridge and warmed it up the next day in the microwave and it still had all the flavors. It wasn’t watered down or bland.
I think I may actually like this version better than the one with beef broth. My husband enjoyed it also. The rosemary and scallions give it the right amount of flavor and the carrots are a great added texture.
So go ahead and try something different today. It may not be a sweet treat, but it sure makes my belly happy.
Oatmeal Soup
by The Sweet Chick
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Keywords: stove top soup/stew quick oats carrots scallions rosemary fall spring winter
Ingredients (4-5 servings)
- 4 cups vegetable broth
- 1 cup quick oats
- 1 scallion, chopped
- 1/2 cup chopped carrots
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
Instructions
Place all ingredients in a medium pot and stir to combine.
Bring to a boil over high heat, stirring occasionally.
Reduce to medium heat and simmer for 8-10 minutes or until the carrots are tender.
Remove from stove and serve warm.
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Blueberry Yum Yum Smoothie
I had never heard of a Blueberry Yum Yum dessert until one of my neighbors suggested I make it. Of course I did. It’s super easy and oh my, it is so delectable. It’s a no bake layer cake made with crushed Lorna Doone shortbread cookies, blueberry pie filling, whipped topping, cream cheese, powdered sugar, and pecans. What’s not to like about that? I thought it would be perfect to make as a dessert smoothie. Yeah, I know it’s not a healthy smoothie, but sometimes you have to be bad. You can use low fat whipped topping and cream cheese if it makes you feel better. Me, I’m sticking to the good stuff.
Williams-Sonoma contacted me to be a part of their Smoothie Week with their first installment being “Not Your Typical Smoothie”. I think this fits the bill. I am a dessert girl, so of course I had to make a dessert smoothie.
I used my Blentec to make this, but in all fairness it should work in any blender. If you don’t have a blender you should check out Williams-Sonoma, they have a sale on blenders and free shipping going on right now.
The cookies crumble fairly easy and I had pre-chopped the nuts, so it all worked smoothly. As for the pie filling, my neighbor had given me an industrial sized can of blueberry pie filling that I ended up freezing because I hadn’t used it all. Now, I had a good excuse to use it.
I left the frozen whipped topping for last and the milk. I added 1/4 cup because I like my smoothies thick, but you can add more if you like.
And that’s it. You can add more cookie crumbles or pecans to the top if you want. It makes one 12 oz. serving or two 6 oz. servings. Depends how greedy you are. It is really good though, so I would keep it all to myself. It tastes just like the dessert, except in a drinkable form. Enjoy!
Blueberry Yum Yum Smoothie
by The Sweet Chick
Prep Time: 10 minutes
Keywords: blender dessert snack beverage blueberry pie filling Lorna Doone Cookies whipped topping shake American
Ingredients (2 servings)
- 10 Lorna Doone shortbread cookies
- 1/4 cup chopped pecans
- 1/3 cup blueberry pie filling
- 2 oz. cream cheese
- 1/4 cup powdered sugar
- 1 cup frozen whipped topping
- 1/2 cup milk (or less, if you want a thicker smoothie)
Instructions
Add the cookies and pecans to your blender and pulse until cookies become crumbs.
Then add pie filling, cream cheese, and powdered sugar. Pulse until smooth.
Lastly, put in the whipped topping and milk. Pulse until well blended.
Pour and serve immediately.
Notes
This recipe makes one 12 oz. serving or two 6 oz. servings.
Although Williams-Sonoma contacted me to participate in their Smoothie Week, this is not a sponsored post. All thoughts and opinions are my own.
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