In a large pot, heat the olive oil over medium heat.

Add the diced onion, carrots, and celery. Sauté until they soften, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the mixed vegetables and vegetable broth. Bring the mixture to a boil.

Once boiling, reduce the heat and let the soup simmer for about 15 minutes, or until the vegetables are tender.

Using an immersion blender, blend the soup until smooth, or carefully transfer it to a blender in batches.

Stir in the heavy cream and shredded cheese, seasoning with salt and pepper to taste. Heat until warmed through.

Serve hot, garnished with fresh herbs if desired.