Creamy Vegetable Soup with Rolled Oats

Creamy Vegetable Soup

Chase off the winter chill with a satisfying bowl of creamy, low-fat vegetable soup. Oats thicken the soup and add additional fiber.
Course: Sides, Salads and Soups
Category: Gluten-Free, Vegetarian
Oat Type: Rolled Oats
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 1 Tbsp canola oil (15 ml)
  • 1 small onion diced
  • 1 celery stalk, finely diced
  • 1 large carrot diced
  • 1 Tbsp butter (15 ml)
  • 1 clove garlic
  • 1/2 cup rolled oats (125 ml)
  • 1 cup vegetable stock (250 ml)
  • 1 cup corn fresh or frozen (250 ml)
  • 1 cup green beans cut, fresh or frozen (250 ml)
  • 4 cups milk low-fat (1000 ml)
  • 1/2 tsp thyme dried or a couple sprigs of fresh (2.5 ml)
  • 1/2 tsp salt (2.5 ml)
  • black pepper freshly ground, to taste


  • Heat the oil in a pot or large saucepan over medium-high heat.
  • Sauté onion, celery and carrot until softened.
  • Add butter, garlic and oats and cook, stirring, for about a minute to toast oats.
  • Add stock and stir until nearly absorbed.
  • Stir in corn, green beans, milk, thyme, salt and pepper.
  • Bring to a simmer and cook, uncovered, for 5 minutes.
  • Remove from heat, taste and adjust seasonings.
  • Let stand for 5 minutes and stir before serving. (Soup will continue to thicken.)
  • Note: if you used fresh thyme, don’t forget to remove the stems before serving!