Dairy-Free Creamy Garlic and Onion Soup

Set oven to 350ºF.

Combine 2 tablespoons olive oil, ⅛ teaspoon sea salt, and garlic cloves in a small cake or bread pan and roast covered for 45 minutes.

In a sauté pan, combine roasted garlic, chopped onions, and remaining 2 tablespoons olive oil and sauté until onions become translucent.

Pour mixture from pan into a high-speed blender and add cashew cream, bone broth, remaining ⅛ teaspoon sea salt, pepper, thyme, and optional seasonings. Blend until smooth, about 5 minutes.

Reheat in saucepan, if desired, or serve warm as is. Store remaining soup in glass jars for about 3–4 days or freeze for longer storage.

Note: To make homemade cashew cream, soak about 1/2 cup cashews for a few hours, rinse, and blend with 1/4 cup water on high speed in a blender. You’ll end up with approximately 2/3 to 3/4 cup cream, which you can then use in this recipe (it’s okay to add a little more than the 2/3 cup cashew cream mentioned above to this soup). If you don’t have time to soak the cashews, you may need to add a little extra water and blend a little longer.