Paleo Classic Garlic Soup
Warm, comforting, and irresistibly fragrant, Paleo Classic Garlic Soup is the perfect blend of wholesome ingredients and bold flavors. This nutrient-rich recipe highlights the magic of roasted garlic, paired with earthy vegetables like carrots, celery, and onion, all simmered in a robust chicken bone broth infused with fresh thyme and a hint of bay leaf. Finished with a splash of bright lemon juice and garnished with parsley, this creamy soup is grain-free, dairy-free, and paleo-friendly, making it ideal for clean eating enthusiasts. Easy to prepare yet deeply satisfying, it’s a soulful dish that’s perfect for chilly evenings or as a starter to impress guests with its gourmet appeal.
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Recipe Information
Ingredients
- 4 Garlic bulbs
- 3 tablespoons Olive oil
- 1 medium Onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 4 cups Chicken bone broth
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Remove the outer layers of the garlic bulbs, leaving the skins of the individual cloves intact.
Cut 1/4 inch off the top of each garlic bulb to expose the tops of the cloves.
Place the garlic bulbs on a sheet of aluminum foil, drizzle with 2 tablespoons of olive oil, and wrap them tightly in the foil.
Roast the garlic bulbs in the preheated oven for 35-40 minutes until the cloves are soft and golden. Remove from the oven and let cool.
While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot, and sauté until the vegetables are softened, about 5-7 minutes.
Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins into the pot with the vegetables.
Add the chicken bone broth, bay leaf, and thyme sprigs to the pot.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to meld all the flavors.
Remove the thyme sprigs and bay leaf from the pot.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Stir in the lemon juice, and season with salt and pepper to taste.
Ladle the soup into bowls, and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
