Heat olive oil in a soup pot over medium heat. Add chopped onion and sauté until translucent.

Stir in minced garlic and cook for another minute until fragrant.

Add sliced mushrooms and cook until they are softened and start to release their moisture.

Pour in the vegetable broth and add thyme. Bring the mixture to a boil, then reduce to a simmer.

Simmer for 15-20 minutes, allowing the flavors to blend.

Remove from heat and blend the soup until smooth, returning it to the pot.

Stir in cream or coconut milk, season with salt and pepper, and heat gently before serving.