Paleo Classic Garlic Soup

Indulge in the comforting warmth of this Paleo Classic Garlic Soup, a nutrient-packed recipe that's as flavorful as it is wholesome. This velvety soup showcases the rich, caramelized sweetness of roasted garlic—enhanced by the earthy aroma of fresh thyme and a hint of bright lemon juice. A medley of sautéed onions, carrots, and celery adds depth to every spoonful, while chicken bone broth provides a nourishing base that's perfect for paleo and gluten-free lifestyles. The soup is blended to silky perfection and garnished with fresh parsley for a vibrant finish. Ideal for a cozy weeknight meal or a soothing remedy on chilly days, this simple yet elegant recipe is both healthy and irresistible.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Remove the outer layers of the garlic bulbs, leaving the skins of the individual cloves intact.

Step 3

Cut 1/4 inch off the top of each garlic bulb to expose the tops of the cloves.

Step 4

Place the garlic bulbs on a sheet of aluminum foil, drizzle with 2 tablespoons of olive oil, and wrap them tightly in the foil.

Step 5

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.

Step 6

While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 7

Add the diced onion, carrot, and celery to the pot, and sauté until the vegetables are softened, about 5-7 minutes.

Step 8

Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins into the pot with the vegetables.

Step 9

Add the chicken bone broth, bay leaf, and thyme sprigs to the pot.

Step 10

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to meld all the flavors.

Step 11

Remove the thyme sprigs and bay leaf from the pot.

Step 12

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.

Step 13

Stir in the lemon juice, and season with salt and pepper to taste.

Step 14

Ladle the soup into bowls, and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1807.5g)

Amount per serving	% Daily Value*
Calories	849.6

Total Fat 56.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 85.2mg	0%
Sodium 3025.9mg	0%
Total Carbohydrate 30.5g	0%
Dietary Fiber 7.2g	0%
Total Sugars 13.8g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 244.6mg	0%
Iron 8.6mg	0%
Potassium 871.4mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 26.2%

Carbs: 14.2%