Step 1: Sauté Aromatics : Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add garlic and sauté for another 1–2 minutes until fragrant.

Step 2: Cook Zucchini : Add chopped zucchini and thyme, stirring to coat with aromatics. Pour in broth and bring to a boil. Reduce heat and simmer for 10–12 minutes, until zucchini is tender.

Step 3: Blend the Soup : Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender in batches. Stir in cream or coconut milk if desired. Season with salt and black pepper to taste.

Step 4: Prepare Parmesan Croutons : Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, Parmesan, and garlic powder. Spread on a baking sheet and bake for 8–10 minutes, or until golden and crisp.

Step 5: Serve : Ladle soup into bowls. Top with Parmesan croutons and an extra sprinkle of fresh herbs if desired.