Separate 2 garlic heads into cloves and peal. Then wrap into foil and roast at 350F/170C for about 30 minutes or until brown.
Chop up the onion and peal the rest of the garlic. Don't worry about chopping the onion super finely as you will blend the soup at the end.
Place the onions into a preheated pot with some olive oil on the bottom. Caramelize onions on medium-low heat until brown.
When garlic is ready, add it to the pot along with fresh garlic and chicken stock. Bring to a simmer and leave for 30 minutes or until the fresh garlic cloves are soft (you can check them with a knife or a fork).
Blend the soup and add cream at the end if using. Serve with croutons, sausage, roasted eggplant, grilled cheese, or anything else that sounds good to you! Enjoy!