# What You Need:
→ Vegetables
01 - 3 large heads of garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
→ Seasonings
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste
→ Garnishes
11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil
# Directions:
01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow the roasted garlic to cool completely, then squeeze the softened cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrot, and sauté for 5-7 minutes until vegetables are softened.
04 - Add the roasted garlic cloves, dried thyme, salt, and black pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
06 - Use an immersion blender to purée the soup until completely smooth, or carefully transfer to a countertop blender in batches and blend until smooth.
07 - Stir in the heavy cream and heat gently for 2-3 minutes. Taste and adjust seasoning as needed.
08 - Pour into bowls and serve hot, garnished with chopped fresh parsley, croutons, or a drizzle of olive oil.
