Homemade garlic soup

Preheat your oven to 160°C/320°F.
Peel and dice your onions and set aside.
Once your oven is preheated, place 4 bulbs of garlic in an oven dish and roast for 40 minutes.

After 40 minutes, take the dish out of the oven and allow the bulbs of garlic to cool.
I find that peeling off the outer layer of garlic speeds up the cooling process.
Once cool, squeeze out each individual clove of garlic.

In a large pot, melt a dollop of vegan butter.
Add in the diced onion, thyme, bay leafs and pepper.
Turn the heat to the lowest setting and leave for 10 minutes while stirring occasionally.

After the 10 minutes, add in the garlic and stir.
Add in the flour, and stir again. Make sure the flour isn't raw anymore.
Then add in the white wine, the alpro cuisine (or any other vegan heavy cream replacement) and the vegetable stock.
Stir well again and let it come to a boil.

Remove the bay leafs and thyme sprigs and blitz everything together.
Let it come to a final boil.
Taste and adjust to your liking.