This soup comes together quickly and easily, making it perfect for weeknight dinners. The key to its silky texture is properly blending the cooked ingredients until completely smooth.

1. Step 1: Cook until onions are soft and translucent but not browned.

   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.

2. Step 2: Be careful not to burn the garlic as it can become bitter.

   Add the minced garlic and cook for another 30 seconds until fragrant.

3. Step 3: This brief sautéing helps develop the zucchini's flavor.

   Add the chopped zucchini to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally.

4. Step 4: The zucchini should be soft enough to easily pierce with a fork.

   Pour in the chicken broth and add the thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the zucchini is very tender.

5. Step 5: If using a regular blender, be sure to vent the lid to allow steam to escape and avoid hot soup splatters.

   Remove the pot from heat and let cool slightly. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender.

6. Step 6: Avoid boiling after adding cream to prevent curdling.

   Return the pureed soup to the pot over low heat. Stir in the heavy cream, salt, and pepper. Heat gently without boiling.

7. Step 7: The lemon juice brightens the flavor and should be added at the end to preserve its fresh taste.

   Stir in the fresh lemon juice just before serving. Taste and adjust seasoning if needed.

8. Step 8: For an elegant presentation, use the back of a spoon to create a design with the cream.

   Ladle the soup into bowls and garnish with a swirl of cream, fresh herbs, or croutons if desired.

For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. To make this soup completely vegetarian, simply use vegetable broth instead of chicken broth.