Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until they become fragrant and translucent. Add the carrots, potatoes, and celery, and cook for another 5 minutes, stirring occasionally to ensure the vegetables are coated in the oil.
Step 2: Add the Broth
Pour in the vegetable broth and add the thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Step 3: Blend the Soup
Once the vegetables are soft, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Return the soup to the pot.
Step 4: Add Cream
Stir in the heavy cream, adjusting the seasoning with more salt and pepper if needed. Let the soup simmer on low heat for an additional 5 minutes to allow the flavors to meld together.
Step 5: Serve
Serve the soup hot, garnished with fresh parsley if desired. Pair it with a side of crusty bread or a light salad for a well-rounded meal.
Serving and Storage Tips:
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