Dairy-Free Creamy Garlic and Onion Soup
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 5 cups 1x
Ingredients
Scale
- 2 bulbs garlic, peeled
- 1 onion, chopped
- 4 tablespoons olive oil, divided
- 2/3 cup cashew cream
- 3 1/2 cups bone or vegetable broth
- 1/4 teaspoon sea salt, divided
- 1/4 teaspoon pepper
- 1 teaspoon thyme or other herbs of choice
- 1/4 teaspoon garlic salt, optional
- 1/4 onion salt, optional
Instructions
- Set oven to 350 degrees.
- Combine 2 tablespoons olive oil, 1/8 teaspoon sea salt, and garlic cloves in a small cake or bread pan and roast covered for 45 minutes.
- In a sauté pan, combine roasted garlic, chopped onions, and remaining 2 tablespoons olive oil and sauté until onions become translucent.
- Pour mixture from pan into a high-speed blender and add cashew cream, bone broth, remaining 1/8 teaspoon sea salt, pepper, thyme, and optional seasonings. Blend until smooth, about 5 minutes.
- Reheat in saucepan, if desired, or serve warm as is.
- Store remaining soup in glass jars for about 3-4 days or freeze for longer storage.