Rustic Vegetable and Polenta Soup

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3 tablespoons extra-virgin olive oil

2 medium carrots, peeled and diced into 1/2-inch pieces

1 medium onion, chopped

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme

3 cloves garlic, peeled and smashed or chopped

3 plum tomatoes, diced into 1/2-inch pieces

2 medium zucchini, diced into 1/2-inch pieces

4 cups low-sodium chicken broth

1/3 cup instant polenta, such as Gia Russa

3 tablespoons unsalted butter, at room temperature