Heat olive oil or butter in a large pot over medium-high heat. Add minced garlic and chopped onions, cooking for 3-4 minutes until they are golden brown. Tip: Stir occasionally to prevent them from burning.

Add the sliced zucchinis, broth, and water. Bring the mixture to a boil, then cover and simmer over medium heat. Skim off any foam that forms on the surface. Tip: This helps keep your soup clear and enhances the flavor.

Cook for 15-20 minutes until the zucchinis are very soft. Tip: The longer you cook them, the more flavor they will release.

Use a stick blender to puree the soup until smooth. If you’re using a traditional blender, allow the soup to cool slightly to avoid a messy explosion. Blend in batches if necessary. Tip: Always remove the center cap of the blender lid to let steam escape.

Stir in the heavy cream and milk. Season with salt and pepper to taste. Tip: Adjust seasoning according to your preference—don't be afraid to taste as you go!

Ladle the soup into bowls, swirl with cream, sprinkle with finely shredded parmesan, and finish with a dash of pepper. Serve hot or at room temperature. Tip: This soup is delicious on its own or paired with a crusty piece of bread.