This silky smooth creme of zucchini soup is a classic during the colder months. It is perfect as comfort food or for a light lunch. It can also be frozen for maximum convenience.

The thing with soups is that they often underrated which is a shame because soups and stews are amazing. What do you eat when you are sick? Soup. What do you eat when you are cold and need comfort? Soup. What do you eat when you want a light quick meal? You guessed it! Soup again.

So when sweater weather begins, I take it as the official start of soup season, my favorite season of the year. A classic every year is creme of zucchini soup. This began when my mom started her own garden. Every year she would grow zucchini and forget them until they became ginormous and then she would make soup out of them and freeze it until the colder season showed its little red nose.

To this day, my mom still overgrows her zucchinis and end up with too much soup, which she shares with her closest friends. And to this day, I always make creme de zucchini soup when I’m far away from home and colds starts the settle in.

You should also try my chipotle and sea salt brownie for desert.

Info Infusion

Since this recipe is individually dosed, this recipe is not sensitive to changes in oil. This means that you can put as little to as much oil as you want.

If you want a sober version, simply remove the oil or replace it by any good quality olive oil. Sometime, I even use lemon infused olive oil to jazz up my soup.

Another option instead of using infused oil could be to use infused canna-milk in the recipe or to make infused couptons.

Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.

It’s not a race. Take it slowly

Are you a chocolate lover?

You should try our chipotle and sea salt Brownies

Did you try this recipe?

Don’t be shy and let me know how it went! You can even leave a comment below and share a picture on Instagram with the hashtag #loudbowlblog.