In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until translucent.

Add the chopped zucchini, pour in the vegetable broth and bring to a gentle simmer. Cook for about 5-7 minutes until zucchini is tender.

Blend half of the soup until smooth using an immersion blender or a countertop blender and return to the pot.

Stir in the chopped fresh basil, adjust seasoning with salt and pepper, and let it warm through for an additional 2-3 minutes.

Ladle into bowls and add a splash of cream if desired. Garnish with fresh basil leaves.