Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 400°F (200°C).
Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
In a large pot, melt the butter over medium heat and sauté the chopped onion until translucent.
Add the roasted garlic (squeeze out the cloves) and the broth.
Bring to a simmer and cook for about 15 minutes.
Stir in the heavy cream and fresh herbs, then season with salt and pepper.
Serve hot with crusty bread.

Roast the garlic while you chop the onion to save time. This soup freezes well without the cream; stir in fresh cream after thawing.