In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the peeled garlic cloves and cook for another 2-3 minutes until fragrant.

Pour in the chicken broth, add the thyme and bay leaf, and bring to a boil. Reduce heat and simmer for 20 minutes.

Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

If desired, stir in the heavy cream and heat through.

Serve hot with crusty bread and garnish with fresh parsley.