Melt butter in a medium saucepan over medium-high heat.

Add diced onion, celery, and carrot to the saucepan.

Cook the vegetables, stirring constantly, for 4 minutes or until they are tender, ensuring they do not brown.

Stir in the dried thyme and white rice.

Cook for an additional minute.

Pour the chicken or vegetable broth into the saucepan.

Reduce the heat to medium.

Simmer for 15 minutes, or until the rice is very tender.

Season with salt and pepper.

Transfer the mixture to a blender.

Add the light cream (half and half).

Puree until smooth.

Serve immediately.

Garnish with croutons, diced celery, or minced herbs.