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Paleo Roasted Garlic Soup {Paleo, Gluten Free, Grain Free}


To make this GAPS Intro Diet friendly, simmer your lightly roasted vegetables for 20 minutes in broth or water, strain and puree. Use fresh basil, rather than dried.

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  • 10 - 15 cloves of garlic, unpeeled
  • 1 head of cauliflower
  • 7 Tbsp. butter or coconut oil
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 1 teaspoon dried thyme leaf or 2 teaspoons of fresh
  • 1 teaspoon dried oregano leaf
  • 2 onions, coarsely chopped
  • 4 cups chicken stock


Adapted from


Step 1

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

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