Creamy Keto Garlic Soup

Every kitchen heading into flu season should have a recipe for a bone broth Garlic Soup. Garlic is highly nourishing and boasts impressive results, one study even reported that a daily garlic supplement reduced the duration of a cold by as much as 70%.  

In this recipe garlic, parmesan cheese, thyme and the right amount of cream combine to make a delicious soup that is nourishing and delicious. Even my husband a FAMOUS garlic-hater, loves this soup. Why? Roasting the garlic takes the bite out of it, and that's what folks usually find offensive. 

In this soup we're using our beloved Trolley Dodger (lemon, garlic, radish and onion) and we think it pairs beautifully with the garlic base of this soup. The refreshing lemon and radish flavors really elevate this soup to something very special.

Creamy Keto Garlic Soup

Serves 6 | 276 Calories | 15.7g Fat | 12.5g Protein | 2.9g Carbs

  • 49 garlic cloves peeled (Trader Joes has a great option for this!)
  • 2 Tablespoons olive oil
  • Fresh Thyme leaves from 3 sprigs 
  • 2 Tablespoons (1/4 stick) butter
  • 1  Sliced Red Onion
  • 2 Jars FOND Bone Broth Trolley Dodger (about 4 cups)
  • 1 tsp Redmond Real salt (or to taste)
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Finely Grated Parmesan cheese (about 2 ounces)
  • Freshly cracked pepper, to garnish
  • 4 Lemon wedges

Line a roasting pan with parchment paper and preheat the oven to 350 degrees. Place the garlic on the pan and sprinkle with thyme and olive oil. Transfer to the oven and roast the garlic for 45 minutes, being careful not to burn. Transfer garlic cloves (thyme leaves included) to a blender.

While your garlic is roasting, place the butter (or ghee) in the bottom of a dutch oven on medium heat. Slice the onions and add to the dutch oven, sauteing until they start to turn translucent. Add the bone broth to the onions and bring to a simmer (do not boil) for about 10 minutes or until the onions turn a clear pink color.

Transfer the bone broth and onions (in batches if necessary) to the blender with the garlic and pureé until well blended. Slowly pour in the heavy cream whipping cream until it’s all incorporated. Transfer the mixture to the dutch oven on low heat and slooooooowly whisk in the  parmesan cheese until smooth (being careful not to boil). The result is a silky smooth soup that you’ll be hard pressed not to slurp!

Ladle into bowls and serve with freshly cracked pepper and lemon wedges on the side.

We served it on it’s own but it also pairs well with steak, asparagus and poached eggs!