In a medium pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering. Add one chopped onion and three minced garlic cloves, sautéing for about 2 minutes until softened and fragrant.

Stir in two chopped large zucchinis, along with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of dried thyme, if using. Cook everything together for 1 minute, stirring occasionally.

Pour in 3 cups of your choice of broth—bone, chicken, or vegetable—and increase the heat to high. Bring to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for about 15 minutes, stirring occasionally.

Remove the pot from heat and, using an immersion blender, carefully puree the soup until completely smooth.

Return the blended soup to the pot, then stir in 1 cup of heavy cream or coconut milk. Mix until fully combined and creamy.

Serve the soup warm in bowls, garnishing with a drizzle of olive oil, a dollop of sour cream, or a sprinkle of chopped parsley for freshness.