Preheat your oven to 400°F (200°C).

Chop the potatoes into even chunks and slice the tops off the garlic bulbs and shallots.

Place the chopped potatoes, cauliflower, garlic, and shallots on a sheet pan. Drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme. Toss together.

Roast the vegetable medley in the oven for about 30-35 minutes or until fork-tender and lightly golden, stirring halfway through.

Once roasted, transfer the veggies to a large pot and squeeze in the roasted garlic and shallots.

Pour in the chicken broth, stirring to mix with the vegetables. Bring to a gentle simmer over medium heat and cook for about 10 minutes.

Blend the soup until completely smooth and creamy using an immersion blender.

Stir in the heavy cream and adjust seasoning with salt and pepper to taste.

Cube your chosen bread and toss with chili crisp. Spread on a baking sheet and broil for 4-5 minutes until golden.

Ladle the hot soup into bowls and top with croutons, fresh chives, and grated Parmesan if desired.