Creamy Zucchini Soup

Sauté the base. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 to 6 minutes, stirring occasionally, until soft and translucent. Add the garlic, salt, and pepper and cook 30 seconds, just until fragrant.

Cook the zucchini. Add the chopped zucchini and cook about 5 minutes, stirring a few times, until it starts to soften and looks glossy. If you want a little more savory depth, let it sit undisturbed for 1 to 2 minutes once or twice so it can pick up a bit of color.

Simmer. Add the potato, broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to keep a gentle simmer. Cook 15 minutes, or until the potato is fork-tender and the zucchini is fully soft.

Blend until smooth. Remove the bay leaf. Blend with an immersion blender until silky. If using a countertop blender, blend in batches (do not fill more than halfway). Vent the lid slightly, start on low, and hold the lid with a towel so steam can escape safely.

Finish and season. Stir in the lemon juice. If using Greek yogurt, take the pot off the heat and let it cool for 1 to 2 minutes, then stir in the yogurt (or temper it with a ladle of hot soup first) so it stays smooth. If using cream, you can stir it in right away. Taste and adjust with more salt, pepper, or lemon.

Serve. Ladle into bowls and top with herbs and a drizzle of olive oil. Add croutons, pepitas, or Parmesan if you want crunch and drama.