Preheat your oven to 400°F (200°C). Drizzle a whole, unpeeled bulb of garlic with olive oil, wrap it in foil, and roast for about 30 minutes until golden brown and soft.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped yellow onion and sauté for 5-7 minutes until translucent and slightly golden.

Once the garlic is roasted, squeeze the soft cloves into the pot with the sautéed onion. Add 4 cups of broth and fresh thyme. Bring to a simmer for about 2 minutes.

Reduce heat and let the soup simmer for 15-20 minutes to deepen the flavors.

Remove thyme sprigs and blend the soup until smooth.

Stir in 1 cup of heavy cream and season with salt and pepper. Warm through for about 5 minutes.

Serve in bowls, garnish with fresh herbs or croutons, and enjoy with crusty bread.