Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Arrange the onions and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Bake for 30 minutes, or until the garlic is soft and the onions are slightly browned.

While the vegetables roast, soak the frozen peas in three cups of hot water to soften.

Squeeze the roasted garlic cloves out of their skins. Scrape the roasted onions and garlic into a blender. Add the softened peas along with the hot water. Blend until fully pureed. Adjust seasoning with additional salt if needed.

Serve hot or cold. For a chilled soup, refrigerate until cold. For a warm soup, transfer to a pot and bring to a gentle simmer.

Sprinkle with Gefen Onion and Garlic Mini Croutons just before serving.