In a medium pot, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until softened and fragrant.

Incorporate 6 cups of chopped zucchini, along with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of dried thyme if using. Stir together and cook for an additional minute.

Pour in 3 cups of broth, bringing the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for about 15 minutes.

Remove pot from heat and carefully puree the soup until smooth and creamy using an immersion blender.

Return to low heat and stir in 1 cup of heavy cream or coconut milk. Taste and adjust seasoning as needed.

Ladle the warm soup into bowls and garnish as desired with olive oil, sour cream, or chopped parsley.