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Ok, so March! We made it! Right?!
I mean spring – it’s almost here!
Ok, well in Michigan we still have a good month until it will feel like spring, and to be honest there are still quite a few cold and flu bugs floating around the preschool classrooms…so we are still on my winter menu of having soup with homemade bone broth once a day to keep us healthy. I have so many soup recipes up my sleeve, and I just had to share this one during the new blog launch because it is one of my favorites.
Just a few ingredients – so simple. But the flavor will blow you away. You don’t need fancy seasonings when you have beautiful vegetables that have been cooked the right way! Give it a try! And keep thinking happy spring thoughts!
Roasted Garlic Soup
This brothy, flavorful soup is the cure for what ails you from just the cold winter blues, to cold and flu recovery!
Ingredients
- 4-5 heads of garlic
- ½ large onion chopped
- 2 large carrots chopped
- 3 celery stalks chopped
- 1 ½ quarts bone broth
- Sea salt/pepper to taste
Instructions
- Cut the tops of the garlic heads, smear butter or coconut oil generously on the cut end, sprinkle them with sea salt, and roast in a 325 degree oven open side DOWN on a Silpat or parchment paper lined baking sheet for one hour.
- While the garlic is cooling, sauté the onion, carrot, and celery in a soup pot with a few pinches of sea salt for about 10 minutes on medium/medium-high heat.
- Squeeze the garlic out into the pot, add the stock, and bring to a boil.
- Reduce to a simmer for about 5-10 minutes.
- Puree the soup with an immersion blender or in a blender and season with salt/pepper to taste.
Tried this recipe?Let us know how it was!
Tips:
- Make your own bone broth! It is too easy, way more flavorful, and so (so!) full of nourishment!
- You will be floored at how flavorful this soup is with such simple ingredients – it is not so overwhelming though that the kids won’t like it. I serve it to my girls in a cup with a straw – less mess and actually they usually end up asking for seconds!
- This batch makes enough for the girls and I to have lunch and then usually a quart leftover either to have the next day, later In the week, or to freeze up for another time. I have doubled the batch before as well and that is a nice way of stocking up your freezer for quick pull out lunches.
- Pack it up hot in a thermos for school or work!
- If you don’t have an immersion blender
…OH! Please treat yourself to one! I use mine almost daily – it is my favorite kitchen tool!
…OH! Please treat yourself to one! I use mine almost daily – it is my favorite kitchen tool!
More real food recipes you might like ::
Oh my goodness, I have to try this soup sometime this week. It sounds wonderful and will hopefully keep me and my nursing 10 week old healthy through the dreaded allergy season of spring! All it takes is a cold on top of allergies and we both will be so sick that we miss the entire season! Thanks for sharing the recipe!
Hi Brandy! Oh that is GREAT! I had my third baby in August and had this soup all winter and she was as healthy as can be despite all the preschool drop offs and germy library times! 🙂
I was going to request your give away but with the book selling so inpevensixely on B&N I decided to let you keep your cash and I’ll buy a copy myself. Win win. I’m looking forward to it and I love writing reviews.
Trying this soup tonight!!!! YUM!
Great Robyn! Let me know how you guys like it!
Wow! This was SO good!!!!!! Can’t believe how flavorful this is without extra seasoning. We all loved it, including my little guy!
Yeah! Thanks for coming back to let me know!
Tasty recipe, but for our family of three fast-growing elementary boys and a pre-school girl, it just wasn’t hearty enough to satisfy on its own. My oldest suggested we put peas in it, which we did, and my youngest added in our side dish of braised Brussels sprouts. I am fighting a cold, so I wolfed down two bowls on their own, but the rest of the family filled up on another dish. I love garlic, so I’m keeping the recipe, but next time I’m going to use it as a base and maybe add in a bunch of chunky roasted vegetables at the end. I could roast them at the same time at the garlic.
Hi Beth! Thanks for the feedback! I’m glad you liked the soup 🙂 I always serve the soup at lunch with raw cheese and a muffin with butter. My girls are big eaters too 🙂 This is definitely just a part of a meal.
The garlic soup was excellent and tasted wonderful. I had it as a side for lunch. Definitely will be making it again.
Great Rosalind! Thanks for stopping back to let me know!
What a beautiful recipe. The photos are gorgeous too. Yum!
Thank you Linda!
This soup sounds so yummy and cozy. I wish we had some to have today. It’s cold and foggy here. Happy New Year’s Eve Renee!
Mmmm….garlic…sigh….
What a beautiful, nourishing soup!
This is delicious!!! I’m making it for a meal swap — such a simple but tasty soup. Thanks for the recipe!
Ah that’s a great idea! I’m glad you enjoyed it Vanessa!
looking Yummy soup.. Thank you for sharing this healthy soup recipe.
This soup is amazing! Full of flavor and so simple to make, too!
I made this during the soup phase after getting weight loss surgery. CAN NOT believe how good this is! So much flavor and so few ingredients. The whole family loved this and it’s now been added to the keepsake cookbook. Thank you for posting!
I love that Jennifer! Thank you for sharing!
I’m so glad I found this recipe! I’ve been so frustrated looking for a garlic soup recipe that isn’t made with heavy cream. Cannot WAIT to try it.