Roasted Garlic Soup Bowl (Print)
A creamy mash-up of roasted garlic, soft potatoes, and cauliflower. Finished with a touch of cream, chili crisp croutons, and a bit of crunch.
# Ingredients:
01 -
Three garlic heads, whole.
02 -
Two shallots, unpeeled.
03 -
Four big potatoes, cut into cubes.
04 -
One cup of cauliflower florets.
05 -
A handful of minced sprigs of thyme.
06 -
Olive oil for roasting veggies.
07 -
Five cups chicken broth.
08 -
A cup of heavy cream.
09 -
One French baguette or similar bread loaf.
10 -
Three to four tablespoons chili crisp.
11 -
Grated parmesan to sprinkle on top.
12 -
Freshly chopped chives for garnish.
13 -
Salt and black pepper for taste.
14 -
A pinch of red chili flakes.
15 -
One teaspoon of mixed Italian herbs.
# Steps:
01 -
Start by preheating the oven to 400°F. Dice up the potatoes, take the tops off garlic bulbs, slice shallots, and mince thyme sprigs.
02 -
Spread cauliflower, shallots, garlic, and potatoes on a sheet pan. Drizzle with olive oil, seasoning, thyme, and chili flakes. Roast for 30–35 minutes, or until potatoes are fork-tender.
03 -
Squeeze out roasted garlic and shallot insides, toss them in a pot with roasted veggies. Pour in stock and bring to a simmer.
04 -
Blend everything into a creamy mixture using an immersion blender. Stir in cream and Italian seasoning, then leave on low heat to stay warm.
05 -
Slice the bread into little squares, coat with some chili crisp, then broil until crispy and golden (4–5 mins).
06 -
Ladle the soup into bowls, pile on the croutons, sprinkle with parmesan and chives, and dig in.
# Notes:
01 -
Tastes great as leftovers; keeps well for up to four days.
02 -
Swap chicken stock for veggie broth to make it vegetarian.
03 -
Store croutons separately so they don’t go soft.