Dice zucchini (unpeeled)
In slow cooker, combine zucchini, water, bouillon, onion, garlic, mushrooms, basil, tarragon, pepper, and salt.
Cover and cook on low for 4 hours.
Remove 2 cups of soup and puree in blender with lid ajar so steam can escape. Return puree to slow cooker.
Add cream cheese, carrot, and parsley. Stir.
Cook an additional 30 minutes on Low, until cream cheese is melted and soup is heated through.
Serve with love (and maybe some croutons on top!)