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Cooking ;Start by preparing your ingredients. Wash the zucchini thoroughly and cut off the ends. Chop the zucchini into small pieces. Peel and dice the onion, and mince the garlic cloves.

1. Heat a large pot over medium heat and add a drizzle of olive oil. Once the oil is hot, add the diced onion and minced garlic. Sauté them until they become fragrant and translucent, stirring occasionally to prevent them from burning.
2. Add the chopped zucchini to the pot and stir well to combine with the onion and garlic. Cook the zucchini for a few minutes, allowing it to soften and release its juices.
3. Pour in the vegetable or chicken stock, enough to cover the zucchini mixture. Increase the heat to high and bring the liquid to a boil. Once it reaches a boil, reduce the heat to medium-low and let the soup simmer for about 15-20 minutes. This will allow the zucchini to cook until tender and develop its flavors.
4. After the soup has simmered and the zucchini is soft, remove the pot from the heat and let it cool slightly. Using an immersion blender or a countertop blender, carefully blend the soup until smooth and creamy. If using a countertop blender, you may need to work in batches to avoid overfilling the blender jar.
5. Once the soup is blended, return it to the pot and place it over low heat. Season with salt and pepper to taste, stirring well to incorporate the seasonings. Allow the soup to heat through for a few more minutes, ensuring it is well heated.
6. Once the soup is hot and seasoned to your liking, it is ready to be served. Ladle the creamy zucchini soup into bowls and garnish with fresh herbs like parsley, a drizzle of olive oil, or croutons, if desired.

Enjoy the warm and comforting zucchini cream soup as an appetizer or a light meal. Its smooth texture and delicate flavors will surely delight your taste buds.