Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5-7 minutes.
  1.5 pounds zucchini
• Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  1.5 pounds zucchini
• Add the chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until zucchini is very tender.
  1.5 pounds zucchini
• Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. You may need to do this in batches.
• Return the pureed soup to the pot. Stir in the heavy cream, salt, and pepper. Heat gently until warmed through, but do not boil.
  1.5 pounds zucchini
• Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or a swirl of cream if desired.