Peel and chop vegetables before boiling them in salt water. Vegetables are ready when a sharp knife will pierce them easily.
Use a slotted spoon to remove vegetables and set aside. Reserve the water for the “stock.” Dice bread while vegetables cool.
In a large soup pot, warm butter and toss in the diced bread. Cook until lightly golden brown, then add boiled vegetables.
Add about 3 cups of water from the boiled vegetables depending on desired consistency. Puree with immersion blender or in blender in batches. Add the herbs, salt, and pepper to taste. Add cream and olive oil and mix thoroughly. Sprinkle with cheese and sunflower seeds.