Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add 1 medium diced onion and 1 cup diced carrots, cooking for 5 minutes until softened.

Stir in 4 cups fresh corn kernels and 2 cups diced zucchini, cooking for 3 minutes.

Pour in 3 cups vegetable broth. Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes.

Lower the heat and stir in 1 cup half and half, 1 tsp salt, and 0.5 tsp black pepper. Simmer gently for 5 minutes, ensuring it does not boil.

Remove from heat, garnish with 2 tbsp fresh herbs, and serve warm.