Creamy Roasted Garlic and Onion Soup

July 13, 2016

It’s hard to believe this creamy garlic soup also happens to be dairy-free. But it is. With a combination of coconut milk, olive oil, fresh garlic, and onions, this healthy, savory soup is gluten-free and tastes like a guilty pleasure.

2 bulbs garlic, peeled
Olive oil
1 white onion, chopped
? cup coconut milk
3½ cups homemade bone broth (see link in the 3rd paragraph for recipe)
? tsp sea salt
¼ tsp ground or finely chopped thyme
Pinch of pepper
Onion salt and garlic salt, optional
Garnish with parsley or fresh thyme, if desired

1. Peel garlic cloves, place in baking dish, and drizzle with olive oil. Gently stir or shake in glass pan to evenly coat. 2. Bake at 350 for 45 minutes 3. Pull out of oven and peel any remaining skins that have come loose. 4. Add olive oil to skillet. 5. Add cloves and chopped onion to skillet and sauté until onions just turn slightly brown. 6. In a blender, add coconut milk, bone broth, and sautéed garlic and onions. 7. Blend until smooth. 8. Add seasonings as desired. 9. If needed, reheat soup in a saucepan until desired temperature is reached.

Nutritions

Calories
62

Sodium
1565mg
65% DV

Fat
0.9400000000000001g
1% DV

Protein
5g
11% DV

Carbs
7g
2% DV

Fiber
5g
23% DV

Dairy-Free Gluten-Free