Ingredients

3 heads of garlic

2 shallots

4 large potatoes

1 cup cauliflower

Few sprigs of thyme (minced)

Generous drizzle of olive oil

5 cups chicken broth

1 cup heavy cream

Loaf of bread (French or baguette works great)

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

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Cut the potatoes into small, even-sized chunks. Slice the tops off the garlic heads and shallots to expose the cloves. Mince the thyme leaves.

Step 3: Arrange the potatoes, cauliflower, garlic, and shallots on a baking sheet. Drizzle generously with olive oil, making sure to get some inside the garlic and shallot bulbs.

Step 4: Season everything with salt, pepper, red pepper flakes, and the minced thyme. Massage the seasoning and oil into all the vegetables evenly.

Step 5: Roast the vegetables in the oven for 30–35 minutes, or until the potatoes are fork tender.

Step 6: Transfer the roasted vegetables to a large pot, squeezing the softened garlic and shallots out of their skins into the pot.

Step 7: Add the chicken broth and bring the mixture to a low simmer.

Step 8: Blend the soup with an immersion blender until smooth. Alternatively, cool the mixture and blend in batches in a regular blender until smooth.

Step 9: Stir in the heavy cream and Italian seasoning. Taste and adjust seasonings as needed. Cover the pot and keep the soup on low heat.

Step 10: Cut the bread into cubes. Toss them with chili crisp on a baking sheet, massaging to coat evenly. Broil for 4–5 minutes until golden and crispy, watching closely to prevent burning.

Step 11: Serve the soup in bowls topped with fresh chives, parmesan, and the chili crisp croutons. Enjoy!

Tips & Variations

Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.

For a smoother texture, strain the soup through a fine mesh sieve after blending.

Add a drizzle of truffle oil on top for a luxurious touch.

Swap out chili crisp for smoked paprika or cayenne if you prefer a different kind of heat.

FAQs

Can I make this soup vegan?

Yes! Swap the chicken broth for vegetable broth and replace the heavy cream with a plant-based alternative like coconut cream or cashew cream.

How do I store leftover soup and croutons?

Keep the soup refrigerated in a sealed container for up to 3 days and reheat gently. Store the croutons in an airtight container at room temperature to maintain their crunch for about 2 days.