A delightful and creamy soup featuring zucchini and fresh herbs, perfect for any occasion.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic to the saucepan and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the sautéed mixture and stir well to combine.
This step helps to thicken the soup later.
Add the diced zucchini and potato to the saucepan and cook for a few minutes.
Cut the vegetables into even pieces for uniform cooking.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Use an immersion blender to puree the soup until smooth.
Blend in batches if using a countertop blender to avoid spills.
Stir in the heavy cream, basil, and oregano. Adjust seasoning with salt and pepper.
Taste and adjust the seasoning to your preference.
Serve the soup hot, garnished with a sprig of fresh basil if desired.
Pair with crusty bread for a complete meal.
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