Preheat your oven to 400°F (200°C). Cut the tops off two whole garlic bulbs, drizzle them with olive oil, and wrap each bulb tightly in aluminum foil. Place them on a baking tray and roast for about 30 minutes, until they are soft and golden brown.

While your garlic is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add one chopped onion and sauté for 5-7 minutes until it becomes translucent.

Once your garlic is roasted, squeeze the soft garlic cloves into the pot with the sautéed onions. Pour in four cups of vegetable broth and add a few sprigs of fresh thyme. Stir everything together well.

Allow the garlic and broth mixture to simmer for 15-20 minutes. This slow cooking step deepens the flavors of the soup.

After simmering, remove the thyme sprigs and using an immersion blender, carefully puree the soup until it reaches a silky, smooth consistency.

Return the pureed soup to low heat and stir in one cup of heavy cream, allowing it to warm gently. Season your soup with salt and black pepper to taste.

Ladle the creamy soup into warm bowls and garnish with fresh herbs or croutons. Serve alongside slices of crusty bread or a baguette.