Heat the olive oil in a medium pot over medium heat until it shimmers and begins to smell fragrant.
Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and slightly golden, about 5 minutes. The onion should smell sweet and look soft.
Stir in the minced garlic and cook for another 30 seconds until fragrant, just until it releases a savory aroma without browning.
Add the fresh or frozen peas to the pot, stirring to coat them with the aromatic mixture. Pour in the vegetable broth, then bring the mixture to a gentle simmer.
Let the soup simmer uncovered for about 5-7 minutes, or until the peas are bright green and tender when pierced with a fork. The peas will burst slightly, filling the air with a sweet, grassy aroma.
Remove the pot from heat and carefully blend the soup using an immersion blender directly in the pot, or transfer to a blender. Puree until smooth, about 30-45 seconds, making sure to hold the lid secure if blending hot liquids.
Return the smooth soup to low heat. Stir in the heavy cream, then season with salt and pepper to taste. Warm gently for 2 minutes, just enough to meld the flavors and restore the velvety texture.
Finally, stir in the chopped fresh herbs for a burst of herbal freshness and aroma. Let sit for a minute to let the flavors meld.
Ladle the soup into bowls, garnish with additional herbs if desired, and serve immediately while warm and velvety. Enjoy the bright, spring-like flavor in every spoonful.
