Preheat your oven to 400°F (200°C). Slice off the tops of the whole garlic bulbs, drizzle them with olive oil, and wrap them in foil. Place the wrapped garlic in the oven and roast for 30 minutes until they are golden and fragrant.

While the garlic roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.

Once the garlic is ready, carefully squeeze the roasted cloves into the pot with the sautéed onions. Pour in the vegetable or chicken broth and add the fresh thyme. Stir everything together, then bring the mixture to a gentle simmer over medium heat.

Allow the soup to simmer gently for 15-20 minutes, stirring occasionally until it reaches a comforting, heartwarming aroma.

After simmering, remove the thyme sprigs and use an immersion blender to puree the soup until smooth.

Return the blended soup to the pot over low heat and stir in the heavy cream, allowing it to warm through without boiling. Season with salt and black pepper to taste.

Ladle the warm soup into bowls and garnish with fresh herbs or croutons for added texture and flavor. Serve it alongside crusty bread or baguette slices.