Step 1

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.

Step 2

Lower heat, cover, and simmer until tender, about 20 minutes.

Step 3

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Step 4

Taste for salt and pepper and adjust to taste. Serve hot.