Roasted Garlic Soup

Begin by roasting two whole heads of garlic until soft and caramelized. You can do this by cutting the tops off, drizzling with olive oil, and baking at 400°F (200°C) for 30-40 minutes.

While the garlic roasts, chop your onion and potato.

In a medium pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Add the chopped potato, dried thyme, and a pinch of salt to the pot. Stir to combine.

Once the garlic is roasted and cool enough to handle, squeeze the soft cloves out of their skins directly into the pot.

Pour in the vegetable stock, ensuring the vegetables are covered. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Carefully transfer the soup mixture to a blender. Add the heavy cream.

Blend on high speed until the soup is completely smooth and velvety.

Serve the soup hot, garnished with a swirl of cream, a drizzle of chili oil, and freshly chopped chives. Enjoy with crusty bread for dipping.