Roast the garlic

• Preheat the oven to 200 °C.
• Slice the tops off the garlic heads, drizzle with olive oil and wrap or place in a baking dish.
• Roast until the cloves are soft and golden.

Soften the vegetables

• Melt the butter with a little olive oil in a stockpot.
• Add the onion and potato and cook until softened.
• Add the thyme and stir.

Simmer the soup

• Squeeze the roasted garlic cloves into the pot.
• Pour in the vegetable stock and simmer until the potato is tender.
• Season with salt and pepper.

Blend and finish

• Blend the soup until smooth with an immersion blender.
• Stir in the cream and warm through without boiling.
• Taste, adjust the seasoning and serve.