To roast the garlic, take a piece of aluminum large enough to wrap an entire bulb of garlic. Cut the bulb in half, drizzle some olive oil and a couple sprigs of rosemary wrap the bulb nice and tight and bake in a preheated oven at 375F for about 45 minutes to one hour.

In the meantime, In a large soup pot, slowly sauté bacon until the fat has melted without burning the lean part. Add the onion and cook until caramelized. Add sautéed garlic and cook until fragrant.

As soon as you can smell the garlic, add a couple ladle of your chicken stock to prevent the garlic from burning.

Add all vegetables and chili pepper, fresh herbs, the 2 whole garlic bulbs and chicken stock. Remember just to add enough stock to barely cover the vegetables NOT more. You can always add more if needed at the end.

Cook on low heat until the vegetables are tender, and the garlic is soft as the Chef demonstrated in the video. Season with salt and pepper as needed.

Introduce both the roasted garlic to the soup, it should be squeezed out of its skins and added directly to the pot. Once all ingredients are tender, use an immersion blender to puree the soup until smooth. Add the cooked couscous pasta and blend well.

Stir in heavy cream and adjust seasoning as necessary. If the soup is too thick, adjust consistency with additional stock. If too thin, add cooked roux or cornstarch slurry can be used to thicken.

Ladle the creamy garlic soup into bowls. Garnish with crispy bacon bits, a swirl of heavy cream, parsley, and place garlic crostini’s on the side.