Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for about 3-4 minutes until softened.
Cook the Zucchini: Add the sliced zucchini and cook for another 5 minutes, stirring occasionally.
Add the Broth: Pour in the vegetable broth, bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes, or until the zucchini is tender.
Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer it in batches to a regular blender.
Add Cream: Stir in the heavy cream (or your non-dairy substitute) and season with salt and pepper to taste.
Serve: Pour the soup into bowls, and top with optional fresh herbs, croutons, or a sprinkle of grated cheese.
This dish is a great way to enjoy zucchini in a comforting, creamy form. Let me know if you want any variations or extra tips!
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