Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Toss in the garlic and cook for another minute.

Cook the Zucchini: Add sliced zucchini and dried thyme. Sauté for 5 minutes, stirring occasionally.

Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for 10-12 minutes, until zucchini is very tender.

Blend: Use an immersion blender to puree the soup until silky smooth. (Or carefully blend in batches in a blender.)

Finish: Stir in heavy cream. Season with salt and pepper. Warm through for 2-3 minutes.

Serve: Ladle into bowls and sprinkle with fresh herbs if you like. Enjoy hot!