Sort ingredients
rswan22
QR Code
Listen
Pdf
Preheat your oven to 400°F (200°C).
Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
Brown pancetta in the bottom of a heavy bottomed pot, remove when crispy and set aside. Pour off all but about a half tablespoon of rendered pancetta fat.
Transfer roasted vegetables into pot, then squeeze the cloves out of the skins.
Add chicken or vegetable broth and coconut cream, scraping up browned bits.
Blend with a hand blender until smooth and creamy while vegetables are still hot. (Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.)
Taste the soup and adjust with salt and pepper according to your preference.
Gently warm it on the stove over medium heat.
Ladle the roasted garlic soup into serving bowls.
Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped chives. Enjoy with a fresh baguette!