Preheat oven to 175°C. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off. (this will help with squeezing out the roasted garlic later on)
Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of oil over the top, and sprinkle with SIDS CRAZY SALT and a little SIDS SALT & PEPPER. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
In a large saucepan, melt the butter over medium heat. Add the onions and thyme then cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, until garlic is very tender. Remove from heat and cool slightly.
Using an immersion blender or working in batches with a blender, purée soup until smooth.
Return soup to pan and stir in cream. Season with SIDS SALT & PEPPER, to taste.
Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.