In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until fragrant.

Pour in the vegetable broth, stir to combine, and bring to a gentle simmer. Let it simmer for about 15 minutes.

Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches until creamy.

Return the soup to low heat and stir in the heavy cream. Season with salt and pepper, and heat for about 5 minutes.

Slice the baguette and toast until golden brown, around 5 minutes under a broiler.

Ladle the soup into bowls, serve hot with optional toppings and toasted baguette.