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Whole30 Roasted Garlic Soup

Prep Time 1 day 15 minutes
Cook Time 55 minutes
Servings 4


  • 80 cloves of garlic (or 8 heads)
  • 4 tbsp olive oil
  • 1 medium onion ,diced
  • 6 medium yukon gold potatoes bite size pieces
  • 8 cups chicken broth
  • 1 can coconut milk unsweetened
  • salt and pepper to taste


  • PREHEAT oven to 350ºF
  • CUT off the tops off of the heads of garlic.
  • POUR ½ tablespoon olive oil over the exposed cloves and sprinkle with salt.
  • WRAP heads of garlic in a piece of aluminum foil.
  • PLACE on a baking sheet roast for 40 - 50 minutes, until browned and soft
  • In a large pot, cook onion in 1 tbsp olive oil for 6-7 minutes.
  • ADD potatoes and broth to the pot. Season with salt & pepper.
  • BRING broth and potatoes up to a boil for 8-10 minutes until potatoes are soft.
  • ADD coconut milk to the pot and heat through.
  • Carefully ladle soup mixture into a food processor or blender (this can be done in batches).
  • ADD garlic to the blender or food processor by squeezing the softened heads until the garlic comes out (it should come out easily).
  • PUREE the soup mixture until smooth.
  • SERVE with a drizzle of olive oil and fresh chives.
  • ENJOY!