Spicy Garlic and Onion Soup ~ Thy medicine

So this week I have been making healing soups. Now here’s thing about healing soups. They are made with the intention to make you feel better, so these soups are delicious but very powerful in flavor. Like my Red Soup on my blog for warding off colds and flus. It may have you growing chest hair, if you do not already have it, but it’s quite effective. This Garlic and Onion soup is delicious and packed with lots of flavor. It’s a garlic lover’s dream.

Make this soup when you feel a little tickle in your throat or you just have to get your garlic fix on:

Spicy Garlic and Onion Soup


4 tbsp olive oil and 1 tbsp olive oil ( to garnish soup) , 1 tbsp olive oil to make the roux

15 peeled garlic cloves

1/2 cup onions, roughly chopped

2 tbsp onions, diced and sautéed until golden brown ( to garnish the soup)

1 /2 tbsp red pepper flakes

1 tsp sea salt (or more to taste)

4 cups Organic Vegetable Broth

4- 6 large cubes of day old french bread

A blender, VitaMix or Ninja


In a large sauce pan add 3 tbsp of olive oil and place in the garlic cloves, cook for 3 minutes and then add the onions. Cook them on a medium low heat, until onions and garlic are light golden brown and tender. You do not want them to burn, so keep a close eye on them.  Add red pepper flakes and  a pinch of the salt, stir and allow to cook for a minute or so to infuse the spice from the pepper.  Add the flour and tsp of olive oil to make a roux.  Stir until all the ingredients are covered in the flour and oil mixture. You will allow this to cook for another 2- 3 minutes. Pull off the fire and set aside.

In another sauce pan add 1 tbsp of olive oil and the onion’s you will garnish the soup with on a medium low heat and cook until golden brown and crispy. Set aside.

Add garlic, onion and red pepper flake mixture  to your Ninja, Vitamix or Blender until you have a creamy consistency. Add the 4 cups of vegetable broth and blend. The soup will be watery. Add the large cubes of french bread, a couple of pieces at a time, blend. The bread is a thickening agent for the soup, so adding the bread a little at a time will give you the consistency you need. I used 6 cubes to get the thickness I needed.

Once you have gotten the soup creamy add it to a pot and warm it up, stirring constantly. If it is too thick you can always add a little more vegetable broth or water. Add the rest of the salt to taste. Pour into bowls and top with sautéed shiitake mushrooms, herbs and some good evoo.

Posted by

I am a yoga and meditation practitioner, the owner and creator of B'Tyli Natural Skin Therapies. I am a nutrition consultant and pursuing my degree in Holistic Nutrition,at Clayton College of Natural Health. I am mom of 2 boys, 27 years old, 13 years old and a 3 year old granddaughter. I have been married for 18 years to a wonderful man, who on June 17th donated his kidney to me. I have lived with chronic illness for 20 years and have learned so many spiritual lessons from this experience.I am currently publishing a book titled, Living within the Silver Lining( finding your blessings within the dark clouds). I love life and live it fully each day. Love to cook so check out my weekly or maybe daily recipes. Healthy and Delicious!!!

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