Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 5 minutes.

Stir in chopped sun-dried tomatoes, fresh thyme, and rosemary. Cook 1–2 minutes until herbs release their aroma, coating the onions.

Pour vegetable broth and drained cannellini beans into the pot. Bring to a gentle simmer, then reduce heat to low, allowing flavors to meld for about 15 minutes.

Remove half the soup and blend until silky smooth. Return purée to the pot, stirring gently for a creamy consistency.

Stir in heavy cream or cashew cream, simmering for 2–3 minutes more until desired creaminess is reached.

Taste and season with salt, pepper, and crushed red pepper flakes. Ladle into bowls, drizzle with olive oil, and garnish with fresh thyme sprigs.