Utilize your Instant Pot® to quickly prepare this creamy and tasty tomato soup! In this quick and simple vegan comfort food meal, San Marzano tomatoes, garlic, and onions combine to produce perfection.
| Prep Time: | 10 mins |
| Cook Time: | 43 mins |
| Total Time: | 53 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups chicken stock
- 1 bunch spring onions, chopped, or more to taste
- 5 tablespoons butter, divided
- ½ bunch spring garlic, minced, or more to taste
- 2 cups steel-cut oats
- sea salt and freshly ground black pepper to taste
- ⅓ cup white wine
- ½ cup grated Parmigiano-Reggiano cheese
Instructions
- Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
- Measure out 2 tablespoons spring onion tops and reserve.
- Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
- Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
- Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
- Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.
- Use homemade chicken stock for best results. You can skip the warming step, but the oats cook more evenly if it is warm.
- Substitute 3 shallots for the spring onions if desired.
- Substitute 2 garlic cloves for the spring garlic if preferred. Add once spring onions are soft, cooking for about 30 seconds until fragrant but not burnt.
- For extra flavor, add a bit of heavy whipping cream in step 6.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 11 g |
| Protein | 16 g |
| Saturated Fat | 12 g |
| Sodium | 872 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Currently making it. Have to judge softness/creaminess by increments, not there yet. Used perfect steel-cut oats. Waiting … Good so far.
1 tbs butter half an onion 2 bullion cubes 3 c. water instant oats
I loved it, and would have given it 5 stars, but the stock to oats ratio was way off. I ran out of stock about half way through the cooking time. Luckily I keep liquid stock concentrate in the fridge so I was able to quickly heat up more, but I ended up using about 5 cups of stock to 2 cups of oats instead of the 3 cups the recipe called for. The only other change I made was I added about 1 cup of chopped mushrooms half way through the initial softening of the spring onion. Very flavorful, and while labor intensive with the standing and stirring it was not at all hard to make. Will be making again.