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 tastes like a guilty pleasure.
So much creaminess. Comfort food right in a bowl. Or a cup. Or straight out of the saucepan. Because who needs utensils or dinnerware? “Not I,” said Morgan. This Creamy Roasted Garlic and Onion Soup is flavor, flavor, and more flavor.
We eat this at least once a week, and then if there are leftovers, which usually there aren’t because yum, we’ll have it for lunch or even as an after school snack. And just like the cinnamon, sweet potato, and carrot soup, this soup can be enjoyed warm or cold. It is just that versatile.
So tasty and so easy to make. Garlic cloves? Check. Full-fat coconut milk? Check. Bone broth? Check. Onions? Check. Voila! You can make this soup.
When I first saw a similar recipe that I then adapted into this flavorful concoction to accommodate our family’s dietary guidelines, I was a little worried about peeling two bulbs of garlic. Would I ever be able to leave my house again or would people just hire me to protect them from vampires?
Would I beg for death to avoid the tedious task of peeling approximately 26 garlic cloves while littles stood around me shouting, “What are we eating for dinner?????” Truthfully, it wasn’t terrible. And just ask K-Hubs, I don’t typically have the patience to slice and dice or peel or whatever. Since those tasks don’t bother him, when he asked me to marry him, I said yes. Because love means never having to slice and dice vegetables again. Also, I think I found the reason Mom always served fruit from a can. The can opener did all the work.
I even enjoy the garlicky smell in the kitchen, and I swear it has helped us during cold and allergy season. K-Hubs swears Creamy Roasted Garlic and Onion Soup makes him more alert.
As a note from one food maker to another, if you don’t get the cloves completely peeled, NO BIGGIE. I promise. Remove what you can and put them straight in the oven. The heat will loosen the peel even more, and when you pull them out of the oven 45 minutes later, the peel will almost entirely fall right off.
You can choose to cover your baking pan with foil or not. When left uncovered, the cloves will have a slightly more grilled 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.
If you choose to cover the pan, the cloves will still bake, but they’ll be juicier, lighter in color, and slightly more savory. The soup will also be lighter and appear creamier.
This is most definitely a recipe that can be doubled or even tripled. Let me say that if you want to do that, plan to double or triple each ingredient. I played around with doubling and tripling the batches but only increasing certain ingredients, and it just doesn’t translate. Basically, if you plan to double or triple one or two ingredients, plan to double or triple ALL the ingredients. Otherwise your soup will be vacillate between watery and wonky. Don’t do that to yourself. You are worth so much more.
And since Creamy Roasted Garlic and Onion Soup relies on full-fat coconut milk from a can (usually found in the baking aisle of the grocery store – and don’t skimp here – get a brand you’ll actually enjoy), this recipe is super awesome for those who shouldn’t consume dairy but want the flavor or texture of dairy. Like, maybe you’re Sally from When Harry Met Sally, and you miss the IDEA of dairy just like she missed the idea of Joe. Or maybe you’re like Harry and you miss dairy the way he missed the whole Helen. Either way, this soup has you covered. Oooh, total idea happening right now. What about eating this soup WHILE watching When Harry Met Sally? If you have a wagon wheel Roy Rogers garage sale coffee table, prop your feet up and get comfy. “I hate you, Harry! I really, really hate you!”
- 2 bulbs garlic, peeled
- Olive oil
- 1 white onion, chopped
- ⅓ cup coconut milk
- 3½ cups bone or vegetable broth
- ⅛ 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
- Peel garlic cloves, place in baking dish, and drizzle with olive oil. Gently stir or shake in glass pan to evenly coat.
- Bake at 350 for 45 minutes
- Pull out of oven and peel any remaining skins that have come loose.
- Add olive oil to skillet.
- Add cloves and chopped onion to skillet and sauté until onions just turn slightly brown.
- In a blender, add coconut milk, bone broth, and sautéed garlic and onions.
- Blend until smooth.
- Add seasonings as desired.
- If needed, reheat soup in a saucepan until desired temperature is reached.
(This post first appeared on March 22, 2016. New recipe tips have been added – see recipe box notes – and photos have been updated!)