In a large pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering or melted.

Add 1 chopped onion and 2 minced garlic cloves to the pot. Sauté for about 2 minutes until the onion becomes translucent and fragrant.

Add 3-4 cups of roughly chopped zucchini to the pot. Stir and cook for an additional minute.

Stir in 4 cups of bone broth or stock, along with salt, black pepper, and optional dried thyme. Bring to a gentle boil, then reduce to a simmer for about 15 minutes.

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

Return the blended soup to low heat and stir in ½ cup of sour cream or a plant-based equivalent.

Ladle the soup into bowls and garnish with freshly chopped green herbs.