Preheat your oven to 400°F (200°C). Slice off the tops of 10 unpeeled garlic cloves, drizzle them with olive oil, and wrap them tightly in aluminum foil. Place the wrapped garlic in the oven and roast for 30 minutes, until golden and soft.

While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 5–7 minutes until translucent and lightly caramelized.

Once the garlic is roasted, carefully squeeze the soft cloves into the pot with the sautéed onions. Add 4 cups of broth and a few sprigs of fresh thyme. Stir well and bring to a gentle simmer for about 2 minutes.

Lower the heat and let the soup simmer uncovered for 15–20 minutes.

After simmering, remove thyme sprigs and blend the soup until completely smooth using an immersion blender.

Return the pureed soup to low heat and stir in 1 cup of heavy cream. Season with salt and freshly cracked black pepper to taste, warming through for about 5 minutes.

Ladle the soup into warm bowls. Garnish with fresh herbs or croutons and serve with slices of crusty bread.