Garlic is superb for its antioxidants and aiding in the fights against colds, losing weight and fighting cancer. A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process.

Vicki's Garlic Soup

50 garlic cloves (unpeeled)
4 tablespoons olive oil
2 tablespoons butter
2 cups sliced red onions
2 teaspoons chopped fresh thyme
3 cups beef broth (can substitute vegetable broth)
1 cup whipping cream
zest from one lemon finely minced

1/2 cup fresh finely grated Parmesan cheese (about 2 ounces)

Preheat oven to 350°F. Place 50 garlic cloves in small glass baking dish. Add 3 tablespoons olive oil and sprinkle with salt and pepper. Toss cloves to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes and then let it cool. Squeeze garlic between fingertips to release cloves into a bowl.
Melt butter in large saucepan over medium heat and add onions and thyme and cook until onions are translucent. About 4 or 5 minutes. Add roasted garlic cloves and cook 3 minutes. Add beef broth and cover and simmer about 15 minutes. Working in batches depending on the size of your food processor or blender, puree the soup until smooth. Return soup to saucepan and add cream and bring to simmer. Season with salt and pepper to taste.

Ladle soup into 4 bowls and sprinkle fresh grated Parmesan cheese over top. Garnish with a sprig of fresh thyme and a lemon wedge to squeeze. Great served with toasted French bread.