Preheat the oven to 425 degrees.
Slice your zucchinis and onions and add them to a baking sheet along with the garlic cloves.
Add the olive oil to coat both sides and add salt and pepper on both sides too.
Add them to the oven for 25 minutes. Work in batches if you have to. I made this in two batches.
Once the batches are done, add them to the blender with the chicken broth.
Blend for a few minutes each on the liquify setting. I blended for about 4 minutes.
Add the zucchini soup to a Dutch oven on a low flame.
Add in your heavy cream and blend together. Bring to a boil once the cream is well blended.
Add in your other seasonings and let the soup simmer for at least 15 minutes to heat through and allow all the flavors to come together.
As noted above in the ingredients, make sure to be generous with the salt and pepper. Just do it slowly.
Top with your selected toppings and enjoy!