Description
A cozy, creamy roasted garlic soup with a kick from chili crisp croutons. Perfect for comfort food lovers looking for an easy and delicious dish.
Ingredients
Scale
- 3 heads of garlic
- 2 shallots
- 4 large potatoes, cut into chunks
- 1 cup cauliflower
- Few sprigs of thyme, minced
- Generous drizzle of olive oil
- 5 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Loaf of French bread or baguette, cubed
- 3–4 tbsp chili crisp (or chili oil for heat)
- Parmesan for topping
- Chives for topping
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Cut potatoes into evenly sized chunks and toss with olive oil.
- Cut the top off garlic bulbs and shallots to expose cloves.
- Spread potatoes, cauliflower, garlic, and shallots on a baking sheet; drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme.
- Bake for 30-35 minutes, until fork-tender.
- Add veggies to a large pot; squeeze in roasted garlic and shallots.
- Add chicken broth and bring to a low simmer for a few minutes.
- Blend with an immersion blender until smooth; add heavy cream and Italian seasoning, mixing well.
- Meanwhile, cube the bread and coat with chili crisp, then broil for 4-5 minutes until golden and crispy.
- Serve soup garnished with chives, parmesan, and croutons.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. You can also use coconut milk instead of heavy cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: roasted garlic, creamy soup, comfort food, quick recipes, vegetarian soup