Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large pot or Dutch oven, melt the butter over medium heat. Add the peeled garlic cloves and cook, stirring occasionally, until they are softened and lightly golden, about 10-15 minutes. Do not let them burn.
  2 pounds garlic
• Sprinkle the flour over the softened garlic and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  2 pounds garlic
• Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprigs, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the garlic is very tender.
  2 pounds garlic
• Remove the thyme sprigs. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender (be very careful with hot liquids).
• Ladle the soup into oven-safe bowls. Top each bowl with toasted baguette slices and grated Gruyere cheese.
  2 pounds garlic
• Place the bowls on a baking sheet and broil for 1-2 minutes, or until the cheese is melted and bubbly and the croutons are golden brown. Watch carefully to prevent burning.
• Serve immediately.