Roasted Garlic Soup (Printable Version)
Smooth garlic soup with potatoes and cauliflower, mixed with cream and topped with spicy croutons for a flavorful kick.
# What You'll Need:
01 -
3 garlic bulbs, whole.
02 -
A couple of shallots.
03 -
4 big potatoes, diced into cubes.
04 -
One cup of freshly chopped cauliflower florets.
05 -
A few sprigs of thyme, finely chopped.
06 -
Olive oil for roasting veggies.
07 -
5 cups of chicken broth.
08 -
1 cup heavy cream.
09 -
1 baguette or French loaf.
10 -
3-4 tablespoons of chili crisp.
11 -
Grated parmesan for sprinkling on top.
12 -
A handful of chopped chives for topping.
13 -
Salt and pepper for seasoning.
14 -
A small dash of red pepper flakes.
15 -
1 teaspoon of mixed Italian herbs.
# Steps to Follow:
01 -
Set oven to 400°F. Dice the potatoes, snip the tops off garlic and shallots, chop thyme leaves.
02 -
On a baking tray, spread the potatoes, cauliflower, garlic, and shallots. Coat with oil, add seasonings (salt, pepper, thyme, and red pepper). Roast for around 30-35 minutes until the potatoes soften.
03 -
Transfer the roasted veggies to a big pot. Squeeze garlic and shallots out of their peels. Add broth and heat it up gently.
04 -
Blend everything with a stick blender until creamy. Pour in the cream and stir in the Italian herbs. Keep the soup warm on low heat.
05 -
Slice bread into small cubes. Mix with chili crisp. Broil for about 4-5 minutes until they turn golden and crunchy.
06 -
Serve soup into bowls. Add croutons, chives, and parmesan cheese on top before digging in.
# Additional Notes:
01 -
Keeps in the fridge up to four days and tastes just as good.
02 -
Vegetable broth swaps easily to make it vegetarian.
03 -
Store croutons separately so they don’t get soggy.