Here is Mark Bittman's wonderful recipe for Roasted Garlic Soup, from How to Cook Everything.

Ingredients (4 servings)

• 4 tbs olive oil
• 8 (or more!) cloves of garlic, peeled
• 1 tbs ground cumin, paprika, or chili powder
• 4 thick slices of French or Italian bread (slightly stale is fine)
• 4 cups warmed chicken, beef, or vegetable stock
• salt and freshly ground pepper, to taste
• minced fresh parsley leaves for garnish

Procedure

1. Place the olive oil in a large, deep saucepan and turn the heat to medium. Add the garlic cloves and cook, stirring and turning occasionally, until they are golden brown. Stir in the spice and cook, stirring, for about a minute.
2. Remove the garlic cloves and set them aside; turn the heat to medium-low. Add the bread and brown on both sides, for a total of about 5 minutes. Remove it.
3. Pour the warmed stock into the saucepan and bring it to a simmer. Add the salt and pepper and let the flavors mingle for a few minutes. Chop the garlic coarsely and return it to the pot.
4. Place 1 piece of bread in each of four bowls. Top with some of the soup, garnish, and serve.

Notes

1. Home-made stock is the best.
2. At the point when you toss the chopped garlic back into the simmering stock, you can also toss in other stuff if you like. For example, if I have a little cooked chicken or turkey laying around, I may cube up a little and throw it in there.

I don't want to sound like a cheerleader for Mark Bittman or anything, but his cookbooks are absolutely wonderful! If you are interested, here is his book on Amazon: