1
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until onion is translucent, about 5 minutes.
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2
Add chopped zucchini, dried oregano, and dried thyme to the pot and cook for another 5 minutes. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
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3
Use an immersion blender to purée the soup until smooth. If using a regular blender, allow the soup to cool slightly and blend in batches.
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