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6 Ingredient Late Summer Corn Soup with Fresh Herbs

  • Author: Ingrid DeHart -
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x


This Late Summer Corn Soup is a delicious, lovely soup that’s silky, seductive, and creamy. It’s sweet and oh so satisfying but healthy & gluten-free with a vegan option.



  • 5 ears fresh yellow corn
  • 3 tablespoons grass-fed butter, ghee or extra virgin olive oil
  • 1 cup chopped shallots
  • 4 cups chicken or vegetable broth
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil
  • 1 teaspoon finely chopped fresh thyme


  1. Peel the corn.
  2. Set one ear of corn aside.
  3. One at a time, stand each of the remaining 4 corn cobs up in a large bowl and use a knife to cut the kernels off.
  4. Break the cobs in half. Set aside.
  5. Melt the butter or oil in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes.
  6. Add the stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil.  Reduce the heat to medium-low and cook uncovered for 10 minutes.
  7. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more.
  8. Remove the broken cobs from the pot and discard.
  9. Blend the soup until smooth. The soup should have a creamy consistency. If it’s too thick, thin it with a little water or stock; if it’s too thin, cook over medium heat until thickened.
  10. Use a knife to cut the cooked kernels off of the cooled whole cob and separate.
  11. Add the herbs. Taste and adjust salt and pepper.
  12. Ladle the soup into bowls, top each bowl with a handful of kernels and garnish with tiny sprigs of fresh basil or thyme, if desired.

  • Category: Healthy, Paleo, Gluten Free, Vegan Option