Heat the olive oil in a large pot over medium heat.

Introduce the chopped onions, diced carrots, and diced celery to the pot, cooking until they’re softened, about 5-7 minutes.

Add the minced garlic, stirring for another minute until fragrant.

Pour in the vegetable broth and bring everything to a gentle boil.

Carefully stir in your chopped fresh vegetables, dried thyme, dried basil, salt, and pepper.

Lower the heat and let the mixture simmer for 15-20 minutes or until the vegetables are tender.

Once everything is cooked, pour in the heavy cream or coconut milk, stirring until combined.

Taste and adjust the seasoning if necessary, then garnish with fresh herbs if desired.

Serve hot with a side of crusty bread for dipping.