Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads so the cloves are slightly exposed, drizzle with olive oil, wrap them loosely in foil, and place on a baking sheet. Roast for 35–40 minutes until the cloves are golden, soft, and smell sweet and nutty.

In a medium soup pot, melt the butter over medium heat. Add the diced onion and cook slowly for about 5–7 minutes until translucent and fragrant. The kitchen should start smelling warm and savory.

Add the cubed potato and vegetable broth to the pot. Squeeze the roasted garlic cloves out of their skins directly into the soup. Stir gently and bring everything to a simmer.

Let the soup simmer for about 15 minutes, or until the potatoes are soft and easily pierced with a fork. The garlic and onions will blend beautifully into the broth during this time.

Use an immersion blender (or carefully transfer to a regular blender) to puree the soup until completely smooth and velvety.

Stir in the heavy cream, thyme, salt, pepper, and lemon juice. Taste and adjust seasoning as needed. The soup should taste rich, mellow, and slightly bright from the lemon.

Ladle the soup into warm bowls and top with parsley, parmesan, and freshly cracked black pepper. Serve your homemade roasted garlic soup with crusty bread for dipping.