Let’s begin by preheating the oven to 190°C/375°F.
Peel the cloves from the bulb and place them in an oven-safe bowl. You don’t want to remove the skin from the garlic yet as we’re going to roast them first in their jackets!
Add the vegetable oil, salt, and pepper to the bowl. Stir thoroughly to evenly coat each clove. Cover the bowl with silver foil and place in the oven for 40-45 minutes.
Once the cloves have been roasted, set them aside to cool to make for easier and burnt-fingertip-free peeling!
In the meantime, let’s make the soup. Heat the olive oil over a low heat in a medium-sized saucepan.
Add the chopped onions and stir well.
After 2-3 minutes of caramelizing the onions, add the raw garlic cloves and cook, stirring regularly, for another 2-3 minutes.
While the onion and garlic is cooking, peel the skins of the newly roasted (and cooled down!) garlic cloves and set aside.
To the saucepan, add the potatoes, herbs, and seasoning. Cook for 2-3 minutes, stirring often to stop the potatoes from sticking to the bottom of the pan.
Add our pièce de résistance – our roasted garlic cloves – and stir well. Pour in the vegetable stock, a squeeze of lemon juice, and partially cover the saucepan with a lid and bring to the boil.
Remove the lid and bring the heat down to a simmer for 10 minutes.
Remove the saucepan from the heat and blend the soup with a stick blender or food processor until you achieve a completely smooth soup!
Serve and enjoy!