Preheat oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized.
Prepare the Base:
In a large pot, heat remaining olive oil over medium heat. Sauté chopped onion, celery, and carrots for 5–7 minutes until softened.
Add Garlic & Herbs:
Squeeze the roasted garlic cloves from their skins into the pot. Stir in thyme and bay leaf. Cook for 1–2 minutes to release aroma.
Simmer the Soup:
Pour in the broth, bring to a boil, then reduce heat and simmer for 20 minutes. Remove bay leaf.
Blend & Finish:
Use an immersion blender to puree the soup until smooth. Stir in heavy cream if using. Season with salt and pepper to taste.
Serve:
Ladle soup into bowls, garnish with fresh parsley, and serve with toasted crusty bread on the side.
Serving & Storage Tips
