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

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

Squeeze the roasted garlic cloves into the pot with the onions. Add the broth and thyme, stirring well. Bring to a gentle simmer for 15-20 minutes.

Maintain a gentle simmer, stirring occasionally, enjoying the aroma as flavors blend.

Remove thyme sprigs and puree the soup with an immersion blender until smooth.

Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste.

Ladle into bowls, garnish with fresh herbs or croutons, and serve with slices of bread.