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

Sauté the diced onion for about 3-4 minutes until translucent.

Add the minced garlic and sliced mushrooms to the pot.

Cook for another 5-7 minutes until the mushrooms are browned and tender.

Stir in the dried thyme, salt, and pepper.

Add the vegetable broth to the pot and bring it to a boil.

Reduce the heat and let the soup simmer for 10 minutes.

Blend the soup using an immersion blender or in batches with a regular blender until smooth.

Return the blended soup to the pot over low heat and stir in the heavy cream.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve hot for a cozy meal.