Preheat your oven to 425 degrees F. Chop the tops off of the heads of garlic and place each head in the molds of a standard muffin tin, exposed garlic facing up. Drizzle the garlic with olive oil and sprinkle with salt and black pepper. Cover with foil and place the garlic in the oven. Roast the garlic for 40-45 minutes or until soft and golden. Remove from heat and allow to cool slightly.

Once the garlic is cool enough to handle, release the garlic cloves into a medium bowl. With the back of a fork, mash the garlic into a paste. Set aside.

Place a large soup pot over medium heat. Add the butter, and melt. Add the garlic and stir. Cook for 1 minute. Add the flour and whisk. Cook the flour mixture until golden brown, about 3 minutes. Whisk in the chicken broth. Add the Italian seasoning and crushed red pepper. Bring the soup to a boil and then reduce the heat to a simmer. Simmer the soup for 15 minutes, or until nice and thick. Stir in the heavy cream and chicken. Cook for an additional 5 minutes. Keep the soup warm on the stove until ready to serve.

Serve the soup topped with a drizzle of olive oil and fresh parsley. Serve with garlic toasts and enjoy immediately!