In a large pot over medium heat, melt 2 tablespoons of butter. Add one chopped medium onion and 10-12 minced garlic cloves, stirring frequently for about 5 minutes until fragrant and onions are translucent.

Pour in 4 cups of vegetable broth. Increase heat to a gentle simmer and cook for 15 minutes.

Blend the soup until smooth and creamy using an immersion blender or transfer to a countertop blender.

Return the blended soup to low heat, stir in 1 cup of heavy cream, and season with salt and pepper.

Slice and toast a fresh baguette until golden brown.

Ladle the soup into bowls and serve with toasted baguette, optionally garnishing with fresh herbs or croutons.