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Heat the olive oil in a soup pot and add the onion and garlic.
Let it sweat for a few minutes do not brown.
Add the zucchini and let it cook until starting to caramelize stirring occasionally.
Season with salt and pepper and stir in four cups of broth and ½ of the parsley.
Bring to a boil and reduce heat and cover for 10 minutes.
Using an immersion blender blend a few times until it starts getting creamy but leave some zucchini chunks.
Return to heat and add the orzo.
Again bring to a boil then reduce heat stirring frequently do the orzo doesn’t stick to the bottom of the pan.
If if gets too dry add more broth as needed, depending on how thick/thin you prefer the soup.
When the orzo is tender add the cream and lemon and cook another minute or two.
Season again if needed and serve topped with a drizzle of olive oil and remaining parsley.