Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.

Add chopped zucchini to the pot and stir well. Cook for about 5 minutes until softened.

Pour in the vegetable broth, bringing the mixture to a gentle simmer for 10-15 minutes.

Blend the soup until smooth using an immersion blender or by transferring batches to a regular blender.

If using cream, stir it in now. Season with salt and pepper to taste.

Serve hot, garnished with fresh herbs or a drizzle of olive oil.