Zucchini puree soup with mozzarella

Mix chopped cheese and a tablespoon of olive oil in a bowl. Add oregano and salt.
Chop the onion and put it in a frying pan with heated oil. Add salt and pepper to the onion. Fry the onion for 5 minutes until golden brown. Next, put the zucchini in the pan and fry them for a couple more minutes from all sides.
After the zucchini are slightly browned, pour vegetable broth into the pan, bring to a boil and cook for about 10 minutes.
When the zucchini is cooked in a frying pan, remove it from the heat and cool it. When the mixture cools down, put it in a blender and turn it into a homogeneous puree. If necessary, of course, add salt and pepper to taste.
From a blender, pour the puree into a saucepan and then, if someone wants hot soup, then we will warm it up, and if cold, we will cool it. It's a matter of taste. Before serving the mashed soup on the table, put pieces of Mozzarella cheese and anchovies directly into the plate.
Zucchini puree soup with mozzarella is ready.