In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

Add the chopped zucchini and cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes, or until zucchini is tender.

Using a blender, puree the soup until smooth. Return to the pot and stir in the heavy cream, salt, pepper, and thyme. Heat through.

Serve hot, garnished with fresh herbs if desired.