How to make roasted garlic soup (GAPS, Primal, Gluten-free, Grain-free)

Today, I bring you one of my favorite creamy, cold-weather soups. Delight of delights, it is also adaptable for the GAPS Introduction Diet. (To learn more about this healing protocol click here)

Note to the chef…it is hard to keep my mitts off the roasted components long enough to get them made into their creamy version…they are that good. It is helpful to double this portion if your kitchen is regularly invaded by “pickers”.

Savor and thrive,

Melanie

GAPS Intro Diet Note: to make this GAPS Intro Diet-friendly, simmer your lightly roasted vegetables for 20 minutes in meat stock or water, strain, and puree. Use fresh basil, rather than dried.

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Roasted Garlic Soup (GAPS, Primal, Gluten Free, Grain Free)

★★★★★ 5 from 2 reviews
  • Author: Melanie Christner - Honest Body
  • Category: Soup
Print Recipe

Ingredients

Scale
  • 10 – 15 cloves of garlic, unpeeled
  • 1 head of cauliflower
  • 7 Tbsp. butter or coconut oil
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 2 onions, coarsely chopped
  • 4 cups chicken stock

Instructions

  1. Preheat oven to 400 degrees
  2. Divide the cauliflower into florets. Put the cauliflower pieces and unpeeled garlic into a large bowl.
  3. Melt 3 Tbsp. of butter or coconut oil in a saucepan and pour over vegetables. Stir to coat.
  4. Pour vegetables into shallow roasting pan and roast for 30 – 40 minutes
  5. In a large soup pot, melt the remaining butter/coconut oil and saute’ the onions until soft. Stir in the dried basil, add the stock and bring to a boil.
  6. Put the roasted vegetables in the pot. Peel the garlic and add as well.
  7. Blend with immersion blender and cook for another 5 minutes.

 

This post is featured in Phoenix Helix’s Autoimmune Paleo’s Recipe Roundtable – http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/

 

22 thoughts on “How to Make Roasted Garlic Soup (GAPS, Primal, Gluten Free, Grain Free)”

  3. Pamela

    Hi, found your blog through the weekly round-up and this soup looks fantastic. We love roasted cauliflower over here. I’d like to suggest that you add a pinterest button to your site. I would like to pin this. You could get a lot more exposure that way. Sorry, I don’t have a blog and don’t know how to actually add one, just thought I’d offer you that feedback. 🙂

    Reply
    1. Melanie Christner

      Hi Pamela,

      You are absolutely right! My Pinterest plug-in is temporarily deactivated while some website work is done, but I’ll have it up again soon.
      Thanks for communicating how important it is 🙂

      Melanie

      Reply

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    1. Melanie Christner

      Are you asking about what type of onions to use? My first choice would be basic yellow or sweet onions…but I generally use whatever I have on hand 🙂

      Reply
    1. Melanie Christner

      Hi Amanda,
      I haven’t tried freezing this particular soup, but I would assume so.

      Thanks for your question 🙂
      Melanie

      Reply
  13. Lynann

    this is the second time I have made this. Amazing! I only used half a cauliflower this time because I like it a little more brothy. and it may be a cheat but I added a little white truffle oil this time. Amazing! Thank you.

    ★★★★★

    Reply

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