Creamy Roasted Garlic and Onion Soup

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It’s hard to believe this Creamy Roasted Garlic and Onion 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 straight-up comfort food vibes. {Vegan-friendly and Paleo-friendly}

Friends, if you need to prepare for a vampire invasion, then this is your soup. TWO FREAKING BULBS OF GARLIC, and, no, I’m not joking. Lest you think two bulbs is overkill, may I just say that it’s roasted garlic, which makes it okay? 🤣 Roasted garlic is all kinds of delicious. And then, because we’re ridiculous, we sauté it with fresh onion. After that, we add homemade broth and a dollop of canned coconut milk. So much creaminess, so much comfort food right in a bowl…or a cup…or straight out of the saucepan. I’ve already forgotten about the vampires. Ooh, and don’t forget the sea salt and thyme. Those two together are like one big flavorful hug, and I am all kinds of here for it.

And vampires aside, I cannot speak to any specific health benefits of this particularly tasty soup. But I can confirm that it’s a soup K-Hubs and I crave when we’re feeling under the weather. When nothing else sounds good, garlic and onion to the rescue! I even enjoy the garlicky smell in the kitchen as I prepare and roast/sauté the ingredients.

Creamy Roasted Garlic and Onion Soup is

• Dairy-free and gluten-free
• Vegan-friendly
• Paleo-friendly

Creamy Roasted Garlic and Onion Soup ingredients

• Fresh garlic and onion
• Olive oil
• Canned coconut milk
• Homemade bone broth (paleo) or homemade vegetable broth (vegan and paleo)
• Flavorings: sea salt, ground thyme, black pepper, and onion salt and garlic salt (optional)
• Garnishes: Fresh parsley, fresh thyme, roasted or sautéed garlic cloves/slices

NOTES: If you don’t want to peel that many garlic cloves, then look for packages of fresh, peeled garlic. They are typically found in the produce section of grocery stores. Additionally, if you DO peel the garlic yourself, don’t worry about getting everything perfect beforehand. As the garlic roasts, the papery peel will loosen making removal easier after the roasting is complete.

For a paleo version, keep an eye out for soy-free coconut milk.

Tips to make Creamy Roasted Garlic and Onion Soup

• Cover the garlic with foil during the roasting process for a juicier consistency, lighter color, and slightly more savory flavor. You can choose to cover your baking pan with foil or not. 
• Leave the cloves uncovered during the roasting process to create a more grilled-like flavor. The soup itself will be a darker shade, too, and the cloves will be crunchy. If you enjoy slightly over-cooked hotdogs or hamburgers on the grill, for example, you might enjoy your soup this way. [Soup pictured in the upper left background]
• Roast the garlic cloves for a shorter amount of time (covered or uncovered), if desired, for a still lighter flavor that isn’t quite as charred or roasted. [Soup bowl pictured in the foreground]
• Don’t worry about peeling all the skins off prior to roasting the garlic cloves. As they roast, the finicky peels will loosen, making them easier to remove when the roasting process is complete.

Comfort soup vibes!

If you’re in the mood for more soups, then check out these flavorful, comfort soups!

• Dairy-Free Creamy Broccoli Soup
• Roasted Butternut Squash Soup
• Dairy-Free Homemade Creamy Vegetable Soup

Spiriteds, stay well and stay wild. Remember to jump into the fun when you can, and always remember ‘m glad you’re here. ❤️

Creamy Roasted Garlic and Onion Soup

Print Recipe

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With a combination of coconut milk, olive oil, fresh garlic, and onions, this healthy, savory soup is gluten-free and straight-up comfort food vibes. {Vegan-friendly and Paleo-friendly}

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2–3 servings 1x
• Category: Soups and Stews
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 bulbs garlic, peeled
• Olive oil
• 1 white onion, chopped
• 1/3 cup coconut milk
• 3 1/2 cups bone or vegetable broth
• 1/8 tsp sea salt
• 1/4 tsp ground or finely chopped thyme
• Pinch of pepper
• Onion salt and garlic salt, optional
• Garnish with parsley or fresh thyme, if desired

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Instructions

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.

Notes

• Two bulbs of garlic is about 24 cloves.
• For best results, use fresh garlic. When the garlic is past its prime (getting soft, becoming pungent) it affects the flavor.
• Add a tablespoon or two of melted coconut oil just prior to serving for a rich, buttery flavor.
• Cover the garlic cloves with foil during the roasting process for a juicer consistency, lighter color, and more savory flavor.
• Leave the garlic cloves uncovered during the roasting process for a darker more grilled-like flavor. If you like charred hotdogs and hamburgers, you might like this version.
• Reduce the roasting time to between 30 and 40 minutes (covered or uncovered) for a slightly less roasted flavor.
• If you can’t get the skins off the garlic cloves completely prior to roasting, that’s okay. Remove what you can. The rest will loosen during the roasting process, making it easier to remove them afterward.

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