26 garlic cloves (unpeeled)
2 tablespoons olive oil

2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Serves 4.

Bon Appétit, February 1999

RSVP, Charleston Grill, Charleston, SC

A Cook from Phoenix, AZ on 12/16/03
First, I must tell you that my boyfriend and I are garlic lovers - if a recipe calls for 2 cloves, we add 8-10. That being said, we really enjoyed this soup and thought that the garlic flavor was pretty mild. All the roasting and simmering really mellows it out. Definitely go easy on the lemon, my squeeze was perfect, he went a little crazy with his wedge and thought it was too lemony, add a bit, taste, add a bit more. MMMMMMMM, garlic is good!

A Cook from Cook from Fairfax, VA on 12/04/03
This recipe is awesome! I have made it several times and is always a success. Slicing a bagette, dipping the pieces in the left over olive oil from the roasted garlic, baking, then topping them with fresh grated parmesan cheese was an idea from a previous reviewer. This quick recipe for croutons really added to this already great soup.

A Cook from Los Angeles on 11/21/03
Don't be intimidated by the 44 garlic cloves-- this soup is divine! It is rich and mild, not too garlicky, and the lemon really adds a nice touch that cuts the richness a tad. Best of all, it is very easy to prepare. I tried this recipe out for the first time when having two couples over for dinner. Needless to say, I was a little worried that it would not turn out well. Fortunately, it was a big hit!

A Cook from Austin on 11/20/03
This soup was so good - garlic is the real food of the gods. Used whole milk instead of 1/2&1/2 (we're skim milk drinkers), and it thickened just fine. The parmesan didn't really affect it one way or the other, but do not skip the lemon juice. Mmmmmmmmmm.....

A Cook from Seattle, WA on 11/03/03
For some strange reason, this soup tasted a lot like cream of mushroom. Everyone loved it, anyway. I'll probably add more roasted garlic next time to boost the flavor a little bit more. The use of lemon juice was ingenious! Great combination -- will certainly make this again.

89% would make it again