In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add one chopped onion and three minced garlic cloves, stirring for about 5 minutes until the onion is soft and translucent.

Next, add four sliced medium zucchinis and mix with the sautéed onion and garlic. Continue cooking for 5-7 minutes until the zucchinis are tender and slightly golden.

Pour in 4 cups of vegetable broth, ensuring the vegetables are submerged. Bring to a gentle simmer then reduce to low, cooking uncovered for 10-15 minutes until zucchini is tender.

Remove the pot from heat and let it cool slightly. Blend the soup until smooth and creamy using an immersion blender.

Return the blended soup to low heat, stir in chopped fresh herbs, and season with salt and pepper. Serve hot with a drizzle of olive oil on top.