Creamy Roasted Garlic Soup (Print Version)
# Ingredients:
01 -
3 whole heads of garlic.
02 -
2 whole shallots.
03 -
4 large potatoes, cubed.
04 -
Fresh cauliflower, cut into 1 cup pieces.
05 -
Fresh thyme sprigs, minced.
06 -
Olive oil for roasting.
07 -
5 cups chicken stock.
08 -
1 cup heavy whipping cream.
09 -
1 loaf French bread or baguette.
10 -
3-4 tablespoons chili crisp sauce.
11 -
Fresh grated parmesan cheese for garnish.
12 -
Fresh chopped chives for garnish.
13 -
Salt and black pepper to season.
14 -
Red pepper flakes, pinch.
15 -
1 teaspoon Italian herb blend.
# Instructions:
01 -
Turn oven to 400°F. Cut potatoes into chunks, slice tops off garlic heads and shallots. Chop thyme leaves.
02 -
Place potatoes, cauliflower, garlic, and shallots on a baking sheet. Cover with oil, salt, pepper, thyme, and red pepper flakes. Mix well. Roast 30-35 minutes until potatoes are soft.
03 -
Put roasted vegetables in a pot. Squeeze garlic and shallots from skins. Add broth and warm up.
04 -
Use stick blender to make smooth. Mix in cream and Italian seasoning. Keep warm on low heat.
05 -
Cut bread into cubes. Toss with chili crisp. Broil 4-5 minutes until golden.
06 -
Pour soup in bowls. Top with croutons, chives, and parmesan.
# Notes:
01 -
Makes great leftovers for up to 4 days.
02 -
Can be made vegetarian using vegetable broth.
03 -
Store croutons separately to keep them crunchy.