1. Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat. Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.
2. Process with a handheld blender until smooth. Stir in cream and next 3 ingredients. Garnish as desired. Serve immediately.
Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)