Start by heating your soup pot over medium-high heat. Add the olive oil and let it warm up. Toss in the chopped onion with a pinch of salt. Stir it around and let it cook for about 5 minutes until it turns soft and see-through.

Once the onion looks good, add the diced tomatoes, chopped zucchini, and minced garlic. Sprinkle in a little more salt and some black pepper. Stir everything together and let it cook for 4 minutes. This helps the veggies soften and mix their flavors.

Now pour in the chicken broth (or veggie broth or water). Turn the heat up to high and bring it all to a boil. Once it is bubbling, lower the heat to a simmer.

Stir in the corn kernels and chopped basil. These two bring the soup to life; sweet corn and fresh basil are a match made in heaven. Let it simmer for another 5 minutes.

If you are using Parmesan cheese, stir it in now. It melts into the soup and gives it a rich, nutty flavor. If you want to keep it dairy-free, skip this step or serve the cheese on the side.

Let the soup simmer for a few more minutes until the zucchini is fork-tender. Taste and adjust the salt and pepper if needed. Then ladle it into bowls and enjoy!