Tammy's Favorite Cold/Flu Fighting Garlic Soup

March 18, 2020

This is SO good and I swear it helped my family get over colds/flu in record time! 

  • 6 garlic cloves (unpeeled)
  • 2 tablespoons genuine olive oil
  • 2 tablespoons (1/4 stick) organic butter (grass fed)
  • 1/2 teaspoon cayenne powder
  • 1 heaping teaspoon turmeric
  • 1/2 cup fresh ginger
  • 2 1/4 cups sliced onions
  • 1 1/2 teaspoons chopped fresh thyme
  • 26 garlic cloves, peeled
  • 1 cup coconut milk
  • 3 1/2 cups organic vegetable broth or bone broth 
  • 4 lemon wedges


  1. Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons  olive oil, sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. After cooling, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  2. Melt organic, grass fed butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger, turmeric, cayenne powder and cook about 6 minutes or so.
  3. Smash 12 of the 26 peeled garlic cloves and set aside.
  4. Add the 14 remaining peeled, smashed garlic cloves to the roasted garlic and cook for about 3 minutes.
  5. Add vegetable broth; cover and simmer about 20 minutes. Working in batches, (a cup at a time) puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer.
  6. Add the 12 smashed peeled garlic cloves ( that were set aside) to the pureed soup and stir. 
  7. Squeeze fresh lemon in soup 
  8. Season with sea salt and fresh ground pepper.