2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

1 tablespoon all-purpose flour (or gluten-free flour)

4 cups vegetable broth

1 cup heavy cream (or full-fat coconut milk for dairy-free)

1/2 cup grated Parmesan cheese (or vegan Parmesan)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and black pepper, to taste

Optional: 1 cup baby spinach or kale

Optional: Croutons or crusty bread, for serving