1.   After preparing all the vegetables, place a soup pot onto the stovetop, set to medium heat. Add the oil and butter and, when butter is sizzling, toss in the chopped onions, celery and carrots. Sautee, stirring frequently, to soften and until the onions look translucent, about 2 minutes

2.   Toss in the grated garlic, stir, and cook for 30 seconds as you stir. Toss in the zucchini cubes and basil leaves and stir to combine

3.   Season with thyme powder and salt, toss well. Cook until the zucchini is starting to get soft, about 8 – 10 minutes. Pour in the stock/broth, lemon juice and grated parmesan cheese. Stir and let simmer uncovered for 5 minutes

4.   Puree soup using an immersion blender or puree soup in a regular blender until smooth. If using a blender, return pureed soup to the pot, pour in the heavy cream, stir and taste. Adjust for salt, stir and let simmer for 10 minutes

5.   Serve by ladling, either hot or cold, into a bowl, and drizzle a teaspoon of olive oil over the surface. Enjoy!