Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add chopped onion and minced garlic, cooking for about 2 minutes until onions are translucent.

Add Zucchini: Stir in roughly chopped zucchini and cook for 1 minute until slightly wilted.

Pour in Broth: Add bone broth or stock along with salt, black pepper, and thyme. Bring to a gentle boil, reduce heat, and let simmer for about 15 minutes.

Blend to Creaminess: Remove from heat and blend the soup until completely smooth using an immersion blender or standard blender.

Stir in Cream: Return soup to low heat and stir in sour cream or plant-based cream until fully incorporated. Heat through for 3-5 minutes.

Garnish and Serve: Ladle soup into bowls and garnish with fresh herbs. Serve hot.