In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Pour in the vegetable broth and water. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Stir in the heavy cream and heat through for another 5 minutes, adjusting seasoning if necessary.

Serve hot, garnished with fresh parsley.