Ingredients:

  • 2 large heads of garlic, unpeeled
  • 2 Tablespoons olive oil (for roasting)
  • 2 medium shallots, finely chopped
  • 1 Tablespoon unsalted butter
  • 4 sprigs fresh thyme
  • 4 cups vegetable or chicken stock (low sodium preferred)
  • 1/2 teaspoon fresh lemon zest
  • 1 Tablespoon fresh lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 Tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic heads to expose the cloves. Drizzle with 2 Tablespoons of olive oil, wrap loosely in foil, and roast for 35–40 minutes until cloves are deeply golden and very soft.
  2. Once cool enough to handle, squeeze the softened garlic pulp out of the skins into a small bowl. Discard the skins.
  3. In a large heavy-bottomed saucepan, melt 1 Tablespoon of butter over medium heat. Add chopped shallots and sauté gently for 5–7 minutes until translucent—do not let them brown.
  4. Add the roasted garlic pulp and the whole thyme sprigs to the pan. Stir continuously for 1 minute to bloom the garlic flavour.
  5. Pour in the 4 cups of stock. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavours to meld.
  6. Remove the thyme sprigs. Use an immersion blender (or carefully transfer to a standard blender) and blend until completely smooth and velvety.
  7. Return the soup to low heat. Stir in the lemon zest and lemon juice. Taste aggressively and adjust seasoning with salt and pepper.
  8. Ladle into warm bowls, garnish with fresh parsley, and serve immediately.