Wash the zucchinis. Chop them into small pieces.

Peel and finely dice the onion. Mince the garlic.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent.

Add the minced garlic and sauté for another minute, being careful not to let it burn.

Toss the chopped zucchini into the pot with the onion and garlic. Continue to cook for an additional 5 minutes, stirring occasionally, until the zucchinis start to soften.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10-15 minutes, until the zucchini is completely tender.

Using an immersion blender, carefully blend the soup until it reaches a creamy consistency. Transfer the mixture in batches to a traditional blender if necessary.

Once the soup is blended, return it to the heat. Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 5 minutes.

Ladle the soup into bowls, add your favorite toppings, and enjoy!