Step 1. Sauté the Onions and Garlic

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 2. Add the Zucchini

Add the chopped zucchini to the pot, stirring well to coat them with the oil, onion, and garlic. Cook for about 5 minutes, allowing the zucchini to soften slightly.

Step 3. Add the Stock and Thyme

Pour in the vegetable stock, making sure the zucchini is fully submerged. Add the thyme and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the zucchini is tender.

Step 4. Blend the Soup

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, transfer the soup to a blender in batches and blend until creamy.

Step 5. Add Cream (Optional) and Adjust Seasoning

If you prefer a richer soup, stir in the cream at this stage. Gently reheat the soup without bringing it to a boil. Taste and adjust the seasoning with more salt and pepper if needed.

Step 6. Serve the Soup

Ladle the soup into bowls and garnish with fresh parsley or basil for a burst of freshness. For an extra touch, sprinkle some grated Parmesan cheese on top before serving.