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!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 6 servings
- 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
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.