Dice vegetables into small cubes before starting to cook.
Melt butter in a cooking pot, over medium heat, and saute vegetables until they start to soften.
Once veggies start to soften, add herbs and seasoning. Pour in chicken broth, enough to cover the vegetables.
Lower the temperature to medium-low and simmer the vegetables until completely softened.
Transfer the content of the pot into the blender. (Pour out some of the broth to make sure the soup is not too thin. If the soup too thick after it’s blended, it’s easy to add the broth back in.) Blend until smooth.
Add it back the pot and add heavy whipping cream (or coconut cream). Stir it in well and cook for just a couple more minutes. Be careful, if the soup starts to boil, it will splatter.