There’s something so soothing about a bowl of this creamy oatmeal soup. It’s easy, hearty, and unbelievably comforting. It’s a cozy, nourishing meal that proves oats aren’t just for breakfast! You probably never knew savory oats could be this good, with vegetables, warm spices, and just the right amount of creaminess. This is a classic Middle Eastern oat soup, perfect for a light lunch, chilly evenings, or any family occasion.
This was inspired by another oat soup recipe on this site, which has a tomato base. You can’t go wrong with either recipe!
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What makes this recipe so good:
- It’s nourishing and filling, but still light — perfect for lunch or dinner.
- Oats make it naturally creamy so you barely need to add any cream or milk, just a splash to round out the flavor.
- Packed with veggies, so it’s as nutritious as it is delicious.
- This oatmeal soup uses pantry staples you probably already have on hand.
- Kids will like this too! They’ll appreciate the mild flavor and the creaminess.
- Easily adaptable — dairy-free, vegan, or extra hearty, however you like!
What makes this the perfect Every Little Crumb recipe:
This oatmeal soup is kid friendly, super simple, nourishing and uses pantry ingredients. It’s very adjustable too! Great for a light meal or just some feel good factor when you don’t have a ton of time. The Middle Eastern spices are a nod to my heritage, and really round out the flavor.
Ingredients you need:
- Olive oil: Adds a lovely richness and depth of flavor. You can use butter or ghee for a more indulgent taste.
- Onion: The flavor base of any good soup. Yellow or white onions both work beautifully.
- Garlic
- Salt and black pepper: Essential for seasoning and balance.
- Seven spice or allspice: You can substitute with mixed spice
- Coriander powder:
- Cardamom powder: Gives the soup such a distinct Middle Eastern flavor.
- Dried oregano
- Potatoes: I use regular brown potatoes, you can use red if that’s all you have on hand.
- Carrots: I love carrots in soup, you can also substitute the corn/peas and carrots with a frozen mix of the three.
- Corn kernels: I love the burst of sweetness they give. Frozen or canned both work.
- Frozen peas: I wouldn’t go with canned, they’ll get super mushy
- Water and vegetable stock cube: Simple and flavorful. You can swap the cube and water for ready-made stock if preferred.
- Old-fashioned oats (rolled oats): The star ingredient — thickens the soup naturally and adds a cozy texture. Don’t use instant oats, or the soup will get too mushy.
- Heavy cream, cooking cream, or milk: Adjust based on how creamy you want it — even coconut milk works for a dairy-free version. You could also totally leave this out for a lighter soup.
See recipe card for quantities.
Instructions:
- Step 1: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened.
- Step 2: Add the garlic, salt, and all the spices.
- Step 3: Stir for a minute until fragrant.
- Step 4: Add the potatoe and carrots.
- Step 5: Sauté for 5–6 minutes until starting to soften.
- Step 6: Pour in the water and add the vegetable stock cube.
- Step 7: Add the peas and corn.
- Step 8: Cook for another 15-20, minutes, covered, until vegetables are tender.
- Step 9: Stir in the oats and stir.
- Step 10: Cook for 5 minutes.
- Step 11: Add the cream or milk, stirring.
- Step 12: Cook until just warmed through.
Hint: Taste and adjust spices, the oats have a mild flavor that can sometimes require a heavier hand with seasoning.
Pro Tip
Oatmeal really absorbs liquid, so the soup might thicken a lot on standing- don’t worry, just add some water or milk or broth to loosen it.
How to serve oatmeal soup:
- Serve warm, preferably paired with some crusty bread for the ultimate comfort meal.
- Add a squeeze of lemon juice right before serving for brightness.
- For a protein boost, mix in some cooked shredded chicken.
Recipe variations:
- Vegan: Use plant-based milk instead of cream and skip any dairy.
- Spicy: Add a pinch of chili powder or cayenne.
- Blended: If you have picky toddlers, try blending up the soup so they don’t run screaming away from the vegetable chunks.
- Extra creamy: Add some more cream/milk at the end.
Storing Leftovers:
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove, adding a splash of water or milk if it’s thickened too much.
Freezer-friendly! Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
See the tomato based version of oat soup that’s on my website.
Expert tips and tricks:
- Use rolled (old fashioned) oats not instant — they give a better texture and won’t go mushy.
- Add the oats toward the end of cooking so they don’t overcook.
- Taste and adjust seasonings at the end — oats tend to absorb flavor, so a final pinch of salt might be needed, as well as some more stock or water because the oats will absorb liquid and the soup will thicken as it sits.
Top Tip
Only add the oats after the veggies are fully cooked- they won’t need much time to cook, and if they overcook they’ll turn gluey.
Recipe FAQs:
Use rolled/old fashioned oats so the soup doesn’t get too mushy.
Yes, leave out the added milk/cream or add coconut milk instead.
You can use any veggies you like- zucchini would be great in this, so would small cubed sweet potato.
Of course! For a smooth, creamy oatmeal soup, blend the entire pot using a blender or immersion blender.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this creamy oatmeal soup:
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Oatmeal Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced or crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon seven spices or all spice
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon dried oregano
- 2 medium potatoes, peeled and diced into small cubes
- 2 carrots, diced into small cubes
- 1 cup corn kernels, either frozen or from a can
- 1 cup frozen peas
- 6 cups water
- 1 vegetable stock cube
- 1 cup old fashioned or rolled oats
- 1/2 cup heavy cream (whipping cream), cooking cream, or milk
Instructions
- Add olive oil to a large saucepan over medium high heat, and add the onion, cooking for a few minutes until softened.
- Add the garlic, salt and all the spices, and sauté for another minute.
- Add the potatoes and carrots and cook for 5-6 minutes stirring occasionally.
- Add the water and stock cube, peas and corn and cook for 15-20 minutes, covered, until vegetables are cooked through.
- Add the oats and cook for 5 minutes until soft and thickened, then add the cream or milk and cook until just warmed through. If the soup is too thick, add another cup of water. Enjoy!
Video
Notes
- Vegetables: Use diced potatoes, carrots, corn, and peas. Frozen mixed vegetables can be substituted for convenience.
- Stock: A vegetable stock cube and water make a quick base, but you can also use homemade or store-bought chicken broth.
- Oats: Use old-fashioned or rolled oats for the best texture — avoid instant oats as they can turn mushy.
- Cream or milk: Use as much or as little as you like for your preferred creaminess. You can also substitute with coconut milk for a dairy-free option.
- Add the oats only after the vegetables are fully cooked so they don’t overcook and become gluey.
- If the soup thickens too much as it sits, thin it out with a splash of water, milk, or broth before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding water or milk to loosen if it’s thickened too much.
- This soup freezes for up to 3 months. Thaw overnight in the fridge, then reheat on low heat until warmed through.
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