Creamy Roasted Garlic Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400.

Step 2

Start by cutting the potatoes into small even-sized chunks. Cut the top off the garlic bulbs so that the cloves are exposed. Do the same for the shallots. Pull the leaves off the thyme and mince.

Step 3

Spread out the potatoes, cauliflower, garlic, and shallots on a baking sheet pan. Drizzle a generous amount of oil over all the veggies, making sure to get some in each of the garlic bulbs and shallots (this will help the roast and get soft).

Step 4

Season with a good few pinches of salt and pepper. Add a pinch of red pepper flakes and the minced fresh thyme. Massage well until everything has an even layer of oil and seasoning.

Step 5

Bake in the oven for 30-35 minutes, or until the potatoes are fork tender.

Step 6

Add the veggies from the sheet pan into a large pot. Squeeze out the garlic and shallots into the pot.

Step 7

Add the chicken broth and bring to a low simmer.

Step 8

Blend with an immersion blender until smooth. Or you can use a regular blender as well, just wait until the veggies have cooled, and then blend with the chicken stock until smooth.

Step 9

Once blended to your liking add in the heavy cream and Italian seasoning. Give a taste test and add any more seasonings needed. Mix well and cover, turning the heat to low.

Step 10

While the soup simmers, cut the bread into cubes. Add to a sheet pan along with a few tbsp of chili crisp. Massage well to coat each piece and pop into the oven on broil. Cook for about 4-5 minutes, or until golden and crispy. Make sure to check frequently to avoid burning.

Step 11

Dish the soup into a bowl along with some fresh chives, parmesan, and the homemade chili crisp croutons and enjoy!