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1
For the Garlic:
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2
Preheat the oven to 350F.
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3
With a sharp knife, slice about 1/2 inch off the top of the head of garlic.
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4
Stack two 6-inch squares of aluminum foil.
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5
Place the garlic in the center and lift the sides to form a cup.
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6
Drizzle with the olive oil and sprinkle with the oregano, salt, and pepper.
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7
Enclose by twisting the edges of the foil together to seal.
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8
Place on a baking sheet and roast 20 to 25 minutes, until entirely softened.
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9
Open the foil and set aside to cool.
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10
When cool enough to handle, squeeze to remove the garlic cloves, discarding the skins.
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11
For the Soup:
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12
Heat the olive oil in a large heavy saucepan over low heat.
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13
Add the onion and cook 5 minutes.
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14
Add the carrots, leek, celery, thyme, bay leaves, salt, and pepper.
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15
Cook, stirring occasionally, about 20 minutes, until the vegetables are very soft and golden.
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16
Pour in the stock, increase the heat to high, and bring to a boil.
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17
Reduce to a simmer and cook, uncovered, 10 to 20 minutes.
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18
Transfer 1 cup of the stock to a blender.
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19
Add the roasted garlic and puree.
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20
Pour the garlic mixture back into the soup pot, along with the cream.
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21
Adjust the seasonings and continue cooking over medium heat just to heat through.
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22
With a slotted spoon, remove the bay leaves and bunch of thyme.
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23
Sprinkle the toasted garlic bread with the grated cheese.
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24
Ladle the soup into bowls and top each with a slice of garlic cheese bread and a sprig of thyme.
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25
Serve hot.
