Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Chop the zucchini into bite-sized pieces and spread them evenly on the baking sheet.

Drizzle the zucchini with olive oil and toss to coat. Roast the zucchini for 20-25 minutes until tender and caramelized, stirring halfway through.

In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional 15 seconds.

Add roasted zucchini into the Dutch oven, pour in vegetable broth, and add thyme, salt, and pepper. Stir well, cover, and simmer on low heat for 5-7 minutes.

Using an immersion blender, puree the soup until smooth. If using a regular blender, transfer in batches allowing steam to escape.

Stir in 1 cup of heavy cream, heating through on medium-low for about 1-2 minutes.

Taste and adjust seasoning with additional salt and pepper as needed before serving.

Ladle the hot soup into bowls, garnishing with turkey bacon, croutons, and parsley if desired. Enjoy!