Begin by heating 2 tablespoons of olive oil or butter in a medium pot over medium heat. Once shimmering, add the chopped onion and minced garlic, sautéing for about 2 minutes until they soften and become fragrant.

Next, add the chopped zucchini, along with ½ teaspoon of salt, ¼ teaspoon of black pepper, and optional ¼ teaspoon of dried thyme. Stir well to combine, cooking for about 1 minute until the zucchini starts to soften slightly.

Pour in 3 cups of your chosen broth, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, allowing the soup to simmer uncovered for approximately 15 minutes until the zucchini is very soft.

Remove the pot from heat, and carefully blend the soup until smooth using an immersion blender. If using a countertop blender, blend until you achieve a velvety texture.

Return the blended soup to the pot and stir in 1 cup of heavy cream or a vegan alternative. Mix well and adjust seasoning as needed.

Ladle the creamy zucchini soup into bowls and garnish with a drizzle of olive oil, a dollop of sour cream, or chopped parsley.