Wash the zucchinis and cut them into cubes without peeling. Chop the garlic and onion.

In a large pot, add the olive oil and sauté the chopped garlic and onion until softened. Add the zucchini pieces and cook, stirring occasionally, until they start to brown.

Pour in the broth and let simmer until the zucchini is very tender. Add the cheese, salt, and pepper to taste. Let the cheese melt.

Remove from heat and blend everything until smooth. It's ready! Enjoy your soup!

To store your soup for winter: Once your soup is ready, you can pour it into bottles or jars (like canning jars). Don't forget to use a new seal! Then sterilize for 1 hour at 212°F (100°C)—start timing once the thermometer reaches 212°F, not from when you turn on the heat. I personally leave my jars in the water until the next day, once the water has cooled (I use an old canner on the stove).

Now you have your winter stash for a delicious soup!