Roasted Garlic Soup

1. 1

   Heat oven to 400 degrees F. Trim 1/2-inch off the stem end of the garlic heads revealing the cloves inside, using a sharp knife.

2. 2

   Loosely wrap the garlic drizzle first with 3 teaspoons olive oil in a large piece of aluminum foil.

3. 3

   Firmly seal the foil edges to form a package.

4. 4

   Roast until the cloves are very tender about 30 minutes.

5. 5

   Heat remaining 1 teaspoon olive oil in a large skillet over medium-low heat.

6. 6

   Add the chorizo in a single layer and cook until gently crispy around the edges.

7. 7

   Transfer to a paper towel-lined plate and keep warm.

8. 8

   Drain oil from the pan and reserve.

9. 9

   Melt the butter in a large pot (at least 4 quart) over medium heat.

10. 10

    Add the onion, thyme, paprika, salt, and pepper, and cook until the onion is translucent.

11. 11

    Squeeze the roasted garlic cloves from their skins and add them and the broth to onion mixture.

12. 12

    Bring to a simmer, cover, reduce heat to low, and simmer for 20 minutes.

13. 13

    Remove from heat and puree, in two batches, in a blender until smooth.

14. 14

    Return the soup to the pot, add the cream, and reheat just until slightly thickened about 5 minutes.

15. 15

    Serve hot, topped with chorizo slices and drizzled with reserved chorizo oil.

* Per serving · 4 servings · Values may vary.