Last weekend I did something I have yet to have done in the kitchen: roasting whole garlic heads. Basically take off as much of the outer layers as possible and leave the head and all of its cloves intact. Put them on a sheet of foil, drizzle some olive oil, and salt and pepper, and wrap them up tight. Put them in the oven at 400 degrees for about 30 minutes. Let the cloves cool and then you'll be able to easily pop the cloves out of their skin. They will be soft and sweet. You will want to do the same thing to some shallots if you're going to make roasted garlic soup.
Once everything is cool and skinned you can add them to a pot that already has some sauteed onions in it. Add in some white wine, boil for a bit, add in some skinned and cubed potatoes, and let simmer until the potatoes are soft.
You'll want to divide the soup in half, getting the majority of the chunks, to liquify and add back to the pot. However, make sure you let it cool enough before blending, or.... you'll add up with one BIG mess! and maybe some burns.
I accidentally exploded the lid of my blender from the heat of the liquid. Not only was it a huge mess, I burned some of my arm, but got it under control right away- I slathered mustard on my arm to suck out the heat- and yes that works. After getting this all cleaned up I managed to save a good portion of the soup, and it ended up being delicious. The only downfall is that since this soup was loaded with potato, which is very starchy, and I do not eat a lot of starch any more, it made me super sleepy. I think I am going to make this again but using only have potato and half cauliflower.