First, melt 2 tablespoons butter over medium heat in large pan till melted, then add 1 teaspoon garlic, ½ teaspoon onion powder, ½ teaspoon basil, ½ teaspoon salt, and 1 teaspoon black pepper. Stir constantly for 1-2 minutes at medium heat.
Then add ½ cup of water, 1 ½ cups vegetable broth, and the sliced zucchinis and cook until the zucchinis are tender.
Turn the heat down to low and use a hand blender on low to puree the zucchini.
Continue to let the soup simmer over medium-low heat for about 5-10 minutes to thicken.
On low heat blend in the half and half and shredded parmesan cheese and let it simmer for 2-3 minutes. Keep warm until ready to serve.
This Creamy Parmesan Zucchini Soup is best served with a sprinkling of pepper and parmesan cheese on top.