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Sauté bay leaves, garlic cloves and onion in the olive oil in a large heavy-bottomed saucepan on medium heat.
When the onion start browning and turn soft, add the tomato, zucchini, thyme and oregano. Toss and cook on medium for 3-4 minutes until veggies start to gloss over.
Add vegetable stock. Mix well. Cover and simmer on medium-low for approximately 20 minutes.
Remove from heat. Using a stick blender (or heat-proof jug blender), purée the soup until smooth.
Return to the saucepan. Season with salt and pepper. Add more stock if too thick. Gently heat for a few minutes until warmed throughout.
Serve hot with a drizzle of extra virgin olive oil, balsamic vinegar and crusty bread on the side.
Soup can be cooled completely and frozen in freezer safe containers for 2-3 weeks. Cooled soup will keep well in a glass jar/container in the fridge for up to 3 days.