Preheat oven to 350 degrees.
Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.
Fold edges of tinfoil together and twist to make a completely sealed bundle.
Place into the oven until garlic is golden brown and tender, about 60 minutes.
Remove from the oven and let cool.
Squeeze roasted garlic between fingertips to release cloves into a small dish.
Melt the butter in heavy large saucepan over medium-high heat.
Add the onions and thyme then cook until onions are soft and translucent, about 6-7 minutes.
Add the roasted garlic and the chopped up raw garlic cloves then cook, stirring often, for 2-3 minutes.
Add the chicken stock; cover and simmer until garlic is very tender, about 45 minutes.
Using an immersion blender, blend until smooth and creamy. (Or working in batches, purée soup in a blender until smooth).
Add the heavy cream and bring to simmer. Season with sea salt and freshly cracked black pepper, to taste.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Enjoy!