Prepare the vegetables: Wash the zucchinis thoroughly and cut them into small chunks. Peel and dice the onion. Peel and mince the garlic cloves.

Heat the olive oil: In a large pot, heat the olive oil over medium heat until it is shimmering.

Sauté the onion and garlic: Add the diced onion to the pot and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and sauté for an additional minute, being careful not to let it burn.

Add the zucchini: Add the chopped zucchini to the pot and stir to combine with the onion and garlic. Cook for about 5-7 minutes, until the zucchini starts to soften.

Add the liquids: Pour in the vegetable broth and water. Stir well and bring the mixture to a boil.

Simmer: Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the zucchini is very tender.

Blend the soup: Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

Season to taste: Add salt and pepper to taste. If using, stir in the heavy cream or coconut milk at this stage.

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