1 1/2teaspoonsfresh thyme leaves or ½ teaspoon dried thyme
18garlic clovespeeled and minced
3 ½ - 4cupschicken or vegetable broth
1/2cupheavy cream
1/2cupfinely grated Parmesan cheeseabout 2 ounces
4lemon wedges for serving or 4 half shots of vermouth
Instructions
Preheat oven to 350°F. Cut off the stem end from 3-4 bulbs of garlic and drizzle cut end with olive oil. Cover with foil and bake until garlic is golden and tender, about 45 minutes. Cool, then use your hands to squeeze garlic cloves out of the papery exterior. Reserve the cloves.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are soft and translucent, about 6 minutes. Add roasted garlic and 18 raw minced garlic cloves and cook for a few minutes. Add broth, cover and simmer until everything is very tender, about 10 minutes. Puree soup using an immersion blender (or a stand blender in batches). Add cream and grated Parmesan then heat until well-blended and hot. Season with salt and pepper to taste.
Divide soup between four bowls. Garish with shaved parmesan and thyme leaves if desired. Serve with a wedge of lemon or half shot of vermouth.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.