Preheat your oven to 350 degrees Fahrenheit. Cut the tops off of your heads of garlic, ensuring you expose the cloves inside. Grab 25 cloves and separate them, making sure each one has its end chopped off. This little trick helps you squeeze the roasted garlic out later on.
Place the 25 unpeeled garlic cloves in a small glass baking dish. Drizzle 2 tablespoons of olive oil over them and sprinkle a bit of salt and pepper. Toss the cloves gently to coat them evenly. Now, cover your baking dish with foil to trap the heat and moisture, allowing the garlic to roast to perfection.
Bake the garlic in the oven for about 45 minutes. You’re looking for the cloves to become light golden brown and incredibly tender. Once they’re done, remove them from the oven and let them cool for a bit.
Once cooled, it’s time to squeeze the roasted garlic. With your fingertips, gently press to release the softened garlic from its peel. Discard the peels and set the roasted garlic aside. This sweet, caramelized garlic is the heart of your soup!
In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. The aroma will be heavenly! Once melted, add the sliced onions and dried thyme. Cook them until the onions turn soft and translucent, about 5 minutes. This step builds a flavorful base for your soup.
Next, add the roasted garlic and the remaining 15 peeled raw garlic cloves to the pan. Stir them together and cook for another 3 minutes. You’ll notice the garlic aroma becoming more pronounced.
Now, pour in 3 cups of vegetable broth. Stir well and bring the mixture to a gentle boil. Keep an eye on it as it bubbles away!
Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 20 minutes, allowing all those flavors to meld together. The garlic should become very tender during this time.
After simmering, remove the saucepan from the heat and cool it slightly. To create that smooth soup texture, use an immersion blender or transfer the mixture in batches to a blender. Blend until it’s completely smooth.
Return the pureed soup to the pan and stir in 1/2 cup of heavy whipping cream. Season with Kosher salt and freshly ground pepper to taste. This is where the magic happens, and you achieve that creamy richness!
When serving, sprinkle 1/2 cup of shredded Parmesan cheese into each bowl before ladling the soup over the top. A squeeze of one of the lemon wedges over each bowl adds a touch of brightness. If desired, sprinkle more Parmesan for an extra cheesy finish. Enjoy your delicious creation!
