Instructions

1. Preheat your oven to 400°F.
2. Slice ¼ inch on top of each garlic bulb and grease both with 1 tablespoon of olive oil.
3. Wrap the bulbs with aluminum foil and roast them in the oven for 35 minutes.
4. Then, squeeze the flesh out of the roasted garlic.
5. Heat the remaining olive oil in a large saucepan and saute the onions for 6 minutes.
6. Add the roasted garlic and remaining ingredients to the saucepan.
7. Cover the pan and lower the heat to low.
8. Let it cook for 15-20 minutes.
9. Use an immersion blender to puree the mixture.
10. Season the soup with salt and pepper.
11. Serve and enjoy!