Creamy Roasted Garlic and Onion Soup

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5 from 1 review

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}


  • 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


  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.


  • 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.