Remove the ends of the zucchinis. Cut them into pieces to cook faster with enough purified water until they are soft. Let them cool and set aside.

In a saucepan, add the oil and butter. Add the onion and cook until transparent. Add the flour, lower the heat, and mix well for 3 minutes.

Put everything in the blender with the garlic, zucchinis, milk, some of the water where the zucchinis were cooked, cream cheese, and onion.

Blend very well and season the soup with chicken bouillon and a bit of salt. Check and add a little more of the water where the zucchinis were cooked. Bring to a boil for 5 minutes, stirring to prevent sticking.

Once done, check the seasoning and consistency of the soup. This is to taste, whether very thick or thin. Enjoyed it with my special person 😁