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This Garlic Soup is infused with Spanish paprika, thyme, cauliflower, and Bone Broth to make an unbelievably thick and delicious soup that is dairy free and low carb!
Preheat oven to 350F.
Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper.
Cover with tin foil and roast, undisturbed, for 40 minutes.
Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes.
Use a slotted spoon to remove garlic and set aside to add to soup.
Allow oil to cool and store in a covered glass jar. Use up in salad dressing, marinades or for cooking within 2 to 3 days.
While garlic is roasting, heat a large soup pot over medium heat. Once hot, add 1/4 cup extra virgin olive oil.
Add roughly chopped sweet onion and remaining garlic cloves along with salt, paprika, and black pepper.
Sauté for 6 to 8 minutes, stirring frequently.
Add in cauliflower florets and stir to coat with spices.
Add Pacific Foods Organic Beef Bone Broth and 10 sprigs of fresh thyme. Bring to a boil.
Once boiling, cover, immediately reduce heat to a simmer and for 15 minutes.
Remove from heat and add roasted garlic cloves to the pot.
Use an immersion blender to carefully purée the soup until it is completely smooth.
Serve topped with a drizzle of the roasted garlic oil, a sprinkle of smoked paprika and some fresh watercress leaves and ENJOY!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.