Warm up 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 large onion (chopped) and fry for 3 minutes stirring often, then add 3 cloves garlic (grated) and fry one more minute.
Add 4 medium zucchini (chopped), 1 medium potato (peeled and chopped), 1 cup vegetable broth, 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
Cover with a lid, bring to a boil, then crack the top open and simmer for 15 to 20minutes, until the potatoes are fork tender.
Blend with an immersion blender until creamy, silky, and smooth. Taste and adjust for salt.
Let the soup cool down for 10 minutes, then serve it not too hot nor cold as an appetizer, tasty lunch, or healthy dinner.