In a medium pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering. This should take about 1-2 minutes.

Add chopped onion and stir frequently, sauté the onion for around 2 minutes until it turns soft and translucent.

Next, add 3 cloves of minced garlic and continue to sauté for 1 minute, stirring constantly.

Stir in 4 medium chopped zucchinis along with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme if using. Cook for about 1 minute.

Add 4 cups of bone broth or vegetable stock into the pot, bringing to a boil over high heat. Reduce the heat to low and let it simmer for about 15 minutes.

Remove from heat and puree the soup with an immersion blender until completely smooth and creamy.

Stir in ½ cup of heavy cream or your preferred dairy-free alternative. Adjust seasoning if desired.

Ladle soup into bowls and garnish with olive oil, sour cream, or parsley. Serve warm.