In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, stirring frequently. Cook for about 5 minutes until translucent.

Pour in the vegetable broth and bring to a gentle simmer. Let bubble for around 15 minutes.

Blend the soup until smooth using an immersion blender or regular blender for 1-2 minutes.

Return the blended soup to low heat and stir in the heavy cream, allowing to warm gently for 5 minutes.

Slice and toast the baguette in the oven at 400°F (200°C) for about 5-7 minutes until golden brown.

Ladle the soup into bowls, garnish if desired, and serve alongside the toasted baguette.