Heat oil in a Dutch oven over medium heat until the warm. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, savory and thyme; cook, stirring, until fragrant, about 10 seconds.

Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender.

Using an immersion blender, puree the soup until smooth. (Use caution when pureeing hot liquids.) Stir in heavy cream, salt and pepper. Serve warm with bread or a salad!