In a large pot over medium heat, drizzle in the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent and the garlic is fragrant.

Add the chopped zucchini to the pot. Sauté for another 5-7 minutes until the zucchini softens, stirring occasionally.

Pour in the vegetable or halal chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, you can carefully transfer it to a traditional blender in batches.

Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to meld all the flavors.

Ladle the soup into bowls and garnish with fresh basil if desired. Enjoy!