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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.
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2
Loosely wrap the garlic drizzle first with 3 teaspoons olive oil in a large piece of aluminum foil.
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3
Firmly seal the foil edges to form a package.
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4
Roast until the cloves are very tender about 30 minutes.
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5
Heat remaining 1 teaspoon olive oil in a large skillet over medium-low heat.
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6
Add the chorizo in a single layer and cook until gently crispy around the edges.
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7
Transfer to a paper towel-lined plate and keep warm.
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8
Drain oil from the pan and reserve.
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9
Melt the butter in a large pot (at least 4 quart) over medium heat.
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10
Add the onion, thyme, paprika, salt, and pepper, and cook until the onion is translucent.
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11
Squeeze the roasted garlic cloves from their skins and add them and the broth to onion mixture.
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12
Bring to a simmer, cover, reduce heat to low, and simmer for 20 minutes.
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13
Remove from heat and puree, in two batches, in a blender until smooth.
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14
Return the soup to the pot, add the cream, and reheat just until slightly thickened about 5 minutes.
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15
Serve hot, topped with chorizo slices and drizzled with reserved chorizo oil.
