Preheat your oven to 400°F (200°C). Slice off the tops of 10 cloves of garlic. Drizzle with olive oil, wrap in foil, and roast for 30 minutes.

Heat 1 tbsp of olive oil in a large pot over medium heat. Add a finely chopped yellow onion and sauté for 5-7 minutes until translucent.

Squeeze the roasted garlic into the pot, discarding the skins. Add 4 cups of broth and 4-5 sprigs of thyme. Stir and let simmer for 2 minutes.

Cover and simmer for 15-20 minutes on low heat, allowing the flavors to meld.

Remove thyme sprigs and blend the soup until smooth. Adjust texture as preferred.

Stir in 1 cup of heavy cream, season with salt and pepper, and warm gently for 5 minutes.

Serve hot, garnished with fresh herbs or croutons, alongside crusty bread.