Description
This Creamy Roasted Garlic Soup is a comforting, flavorful dish featuring perfectly roasted garlic, potatoes, and cauliflower, all blended into a smooth and velvety texture. Enhanced with thyme, Italian seasoning, and a splash of heavy cream, the soup is finished with crispy chili crisp croutons, parmesan, and fresh chives for an irresistible savory experience.
Ingredients
Scale
Vegetables
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, cut into small even-sized chunks
- 1 cup cauliflower
- Few sprigs of thyme, minced
Liquids and Fats
- Generous drizzle of olive oil
- 5 cups chicken broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1 tsp Italian seasoning
For Topping and Garnish
- Loaf of bread (French or baguette works great), cut into cubes
- 3–4 tbsp chili crisp
- Parmesan cheese, for topping
- Chives, fresh, for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Cut the potatoes into small even chunks. Slice the tops off the garlic heads so the cloves are exposed. Do the same for the shallots. Mince the thyme leaves by pulling them off the sprigs.
- Arrange on Baking Sheet: Spread the potatoes, cauliflower, garlic bulbs, and shallots evenly on a baking sheet. Drizzle a generous amount of olive oil over all the veggies, making sure to get some oil inside each garlic bulb and shallot for proper roasting and softness.
- Season: Sprinkle salt, pepper, red pepper flakes, and minced thyme all over the vegetables. Massage thoroughly so everything is coated evenly with oil and seasonings.
- Roast: Place the baking sheet in the oven and roast for 30-35 minutes, or until the potatoes are fork-tender and the vegetables are soft and caramelized.
- Transfer to Pot: Remove the baking sheet from the oven. Add all the roasted vegetables, squeezing out the softened garlic cloves and shallots, into a large pot.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a low simmer on the stovetop.
- Blend Soup: Using an immersion blender, blend the soup until smooth. Alternatively, let the veggies cool slightly and blend in batches with a regular blender until you achieve a creamy consistency.
- Finish Soup: Stir in the heavy cream and Italian seasoning. Taste and adjust seasonings if needed. Cover the pot and keep the soup warm over low heat.
- Make Chili Crisp Croutons: While the soup simmers, cut the bread into cubes and place them on a baking sheet. Add a few tablespoons of chili crisp and massage the bread to coat each piece evenly. Broil in the oven for 4-5 minutes or until golden and crispy, checking frequently to prevent burning.
- Serve: Ladle the soup into bowls and top with fresh chives, grated parmesan, and the homemade chili crisp croutons. Enjoy your cozy, flavorful soup!
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly, but note it will affect the flavor.
- Use an immersion blender for easier blending directly in the pot, but a regular blender works fine if you let the soup cool before blending.
- Adjust the amount of chili crisp depending on desired spice level for the croutons.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- The soup can be made dairy-free by replacing heavy cream with coconut cream or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: creamy roasted garlic soup, roasted garlic soup, potato cauliflower soup, chili crisp croutons, comforting soup, easy roasted soup recipe
