Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Pour in vegetable broth, then add chopped potatoes and tomatoes. Season with salt, black pepper, and thyme.

Bring the soup to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.

Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy.

Stir in heavy cream if using, then adjust seasoning to taste. Serve hot with a drizzle of olive oil or fresh herbs.