Dairy-Free Creamy Garlic and Onion Soup


  • 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


  1. Set oven to 350 degrees.
  2. 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.
  3. In a sauté pan, combine roasted garlic, chopped onions, and remaining 2 tablespoons olive oil and sauté until onions become translucent.
  4. 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.
  5. Reheat in saucepan, if desired, or serve warm as is.
  6. Store remaining soup in glass jars for about 3-4 days or freeze for longer storage.