1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. Trim the tops off the garlic bulbs to expose the cloves. Arrange mushrooms, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of salt.

3. Roast for 25 minutes until vegetables are golden and tender.

4. Transfer roasted mushrooms and onion to a large soup pot. Squeeze the roasted garlic cloves from their skins and add to the pot.

5. Pour in the vegetable broth and stir in the oregano and remaining salt. Bring to a simmer over medium heat.

6. Add the brie cubes to the soup and stir until fully melted.

7. Remove from heat and blend the soup with an immersion blender until smooth.

8. Stir in the heavy cream, return to a simmer, and heat through before serving.