Description
A cozy and creamy roasted garlic soup topped with chili crisp croutons, perfect for comfort on a cold day.
Ingredients
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, diced
- 1 cup cauliflower, chopped
- few sprigs of thyme, minced
- generous drizzle of olive oil
- 5 cups chicken broth
- 1 cup heavy cream
- 1 loaf French or baguette, cubed
- 3-4 tbsp chili crisp
- Parmesan for topping
- Chives for topping
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the potatoes into small even-sized chunks.
- Cut the top off the garlic bulbs and shallots.
- Spread the potatoes, cauliflower, garlic, and shallots on a baking sheet and drizzle with olive oil.
- Season with salt, pepper, red pepper flakes, and thyme, then massage the oil and seasonings into the veggies.
- Bake for 30-35 minutes or until the potatoes are fork tender.
- Transfer the veggies to a large pot, squeezing the garlic and shallots into the pot.
- Add the chicken broth and bring to a low simmer.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Add heavy cream and Italian seasoning; taste and adjust seasonings if needed.
- Meanwhile, cube the bread, coat it with chili crisp, and broil for 4-5 minutes until golden and crispy.
- Serve the soup in bowls topped with chives, Parmesan, and croutons.
Notes
This soup is easy to scale and makes great leftovers. Serve with crispy croutons for added texture.