In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.

Add the white beans and vegetable broth to the pot, bringing the mixture to a simmer.

Cook for about 10 minutes, allowing flavors to meld.

Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)

Stir in the heavy cream and season with salt and pepper.

Serve warm, garnished with optional toppings.