Creamy Garlic Soup

  • 5 heads of garlic (about 50 cloves)
  • 1/4 cup olive oil
  • 2 yellow onions
  • 4 tablespoons of butter
  • 1 quart of organic chicken broth
  • 2 cups of coconut milk
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  1. Preheat the oven to 350 degrees
  2. Cut the heads of garlic in half across the cloves (but do not peel them)
  3. Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish
  4. Cover with foil and then let them roast for 1 hour
  5. Let cool and peel garlic cloves
  6. While garlic is roasting, melt butter in a large pot and add chopped yellow onions
  7. Saute over medium heat, stirring constantly until onions are translucent and golden
  8. Then add oregano, basil, salt and pepper and saute for 2 minutes
  9. When garlic is done roasting, add peeled cloves to the onion mixture in the pot
  10. Add chicken broth and bring to a simmer
  11. Simmer for 15 minutes
  12. Reduce heat to low and add coconut milk
  13. Using a stainless steel immersion blender, carefully blend the soup until smooth
  14. Serve and enjoy!

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