Preheat your oven to 400°F (200°C). Take a head of garlic, slice off the tops, and drizzle with olive oil. Wrap in foil and roast for about 30 minutes until golden brown and soft.

Heat olive oil in a large pot over medium heat. Add chopped yellow onions and sauté for 5-7 minutes until translucent and lightly caramelized.

Squeeze the roasted garlic into the pot, discarding the skins. Pour in the broth and add thyme. Simmer for 2 minutes.

Reduce heat and let the soup simmer for an additional 15-20 minutes to meld the flavors.

Remove thyme sprigs and blend the soup until smooth using an immersion blender.

Stir in heavy cream, season with salt and pepper, and heat gently for another 5 minutes.

Ladle soup into bowls, garnish with fresh herbs, and serve with crusty bread.