Soup:

1. To roast garlic – preheat oven to 350 degrees. Slice off ½” of top of heads of garlic. Drizzle with 2 tablespoons of olive oil.
2. Roast in oven for 30 minutes. Remove from oven, and allow to cool.
3. Squeeze cloves of garlic to extract garlic meat from the skin of the cloves. Set roasted garlic aside.
4. In large sauce pot or dutch oven, heat over medium high heat. Add in remaining olive oil. When oil is hot add in thinly sliced onion. Add in onion and stir until it becomes translucent about 5-minutes.
5. Add in thyme and stir. Pour in chicken broth, roasted garlic and raw garlic. Bring to steady simmer, cover and cook for 20 minutes or until raw garlic is very soft.
6. In small portions, pour soup into a blender and blend until smooth. Pour smooth soup into a large bowl and repeat until all soup has been blended.
7. Add back into the soup pan and continue to simmer. Add in salt and pepper to taste. Steadily pour in heavy cream and stir to combine.

For Croutons:

1. Toss large chunks of bread with olive oil and spices. In a pan over medium high heat toast chunks of bread until they become golden brown.
2. Remove from pan and toss with parmesan cheese. Serve over soup.

To Serve:

1. Ladle soup into bowl and top with croutons and spritz with lemon juice.
2. Serve immediately.