In a frying pan, sauté the garlic in two tablespoons of extra virgin olive oil for a short while, adding salt, pepper, and fresh herbs. Remove the garlic, add the chopped vegetables, cover with vegetable broth, and let them cook over low heat for about twenty minutes. When the vegetables are almost ready, add the cream and let it cook for an additional five minutes.
Drizzle extra virgin olive oil on both sides of the bread slices and bake them in the oven at 356°F (180°C) for five minutes.
Using an immersion blender, purée the still-hot vegetables until you achieve a velvety consistency. Add two tablespoons of extra virgin olive oil and mix well. Place the hot soup into bowls (reheat if necessary), add the tuna pieces, and garnish with edible flowers and pink peppercorns.