Creamy Roasted Garlic and Mushroom Soup

Ingredients:
For the Soup:
2 tablespoons olive oil
1 pound cremini or button mushrooms, sliced
1 small onion, chopped
4 cloves garlic, minced
1 whole head of garlic (for roasting)
4 cups vegetable or chicken broth
1 cup heavy cream
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and black pepper to taste
2 tablespoons unsalted butter
For the Toppings:

Fresh thyme leaves
A drizzle of olive oil or cream
Crusty bread for dipping
Instructions:
1. Roast the Garlic:
Preheat the oven to 400°F (200°C).
Slice off the top of the garlic head to expose the cloves slightly. Drizzle with olive oil, wrap it in foil, and roast in the oven for 30-40 minutes until soft and golden.
Once roasted, let it cool slightly and squeeze the softened garlic cloves out of their skins. Set aside.
2. Prepare the Soup Base:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened (about 3-4 minutes).
Add the sliced mushrooms to the pot and cook until they are golden brown and have released their juices (about 8-10 minutes). Add salt and pepper to taste.
Add the minced garlic and fresh thyme, and cook for another 1-2 minutes until fragrant.
3. Blend the Soup:
Pour the vegetable or chicken broth into the pot with the mushrooms and add the roasted garlic cloves.
Bring the soup to a simmer and let it cook for 10 minutes.
Use an immersion blender to puree the soup until smooth and creamy. (Or transfer it to a blender in batches, then return it to the pot.)
4. Add Cream and Butter:
Stir in the heavy cream and butter, and let the soup simmer for another 5 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls and drizzle with a bit of olive oil or extra cream for a beautiful swirl effect.
Top with a sprinkle of fresh thyme leaves and serve with crusty bread on the side.