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Slice the tops off the garlic bulbs. Season with salt, pepper and olive oil. Cover in foil and roast in the oven at 180 Celsius for 30-40 mins until golden and soft.
Dice the onion and potato. Pick down the thyme leaves.
In a saucepan, add a splash of oil and melt the butter on a medium high heat.
Add the onion and potato with a pinch of salt. Cook until softened for 10 mins.
Add the thyme and squeeze the roasted garlic cloves in.
Cover with vegetable stock and leave to simmer for 10 mins.
Transfer to a blender and blitz until smooth, adding your cream gradually.
To serve, finely chop chives. Ladle the soup into bowls. Finish with a swirl of cream, chilli oil and chives. Enjoy with hot buttered toast.