Roasted Garlic Soup

• 2× garlic · bulbs, tops sliced off
• 1× onion · large, diced
• 1× potato · large, diced
• 15 g thyme · fresh, picked down to leaves
• 750 ml vegetable broth
• 250 ml cream
• chives · fresh, finely chopped for serving
• chilli oil · for serving, optional
• 1 tbsp butter · salted
• salt · to taste
• black pepper · to taste
• olive oil · splash for cooking

Directions

1. 1

   Slice the tops off the garlic bulbs. Season with salt, pepper, and olive oil.

2. 2

   Cover the garlic bulbs in foil and roast in the oven at 180°C (356°F) until golden and soft.

   about 35m
3. 3

   Dice the onion and potato. Pick the thyme leaves from the stems.

4. 4

   In a saucepan, add a splash of oil and melt the butter on medium-high heat.

5. 5

   Add the diced onion and potato with a pinch of salt. Cook until softened.

   about 10m
6. 6

   Add the thyme leaves and squeeze the roasted garlic cloves from their skins into the pan.

7. 7

   Cover with vegetable stock and leave to simmer.

   about 10m
8. 8

   Transfer the soup to a blender and blitz until smooth, adding cream gradually while blending.

9. 9

   Ladle the soup into bowls. Finish with a swirl of cream, crispy chilli oil, and fresh chopped chives.