You can use any combination of vegetables that you like. Here is what I use.


six ears of fresh corn on the cob husks removed
water to cover, about 4 cups
one red onion, diced
two carrots diced
two celery stocks, diced
two bell peppers, diced
three zucchini, diced
four yellow squash, diced
two patty pan squash, diced
three Yukon Gold potatoes, diced
five cloves of garlic, chopped
6 cups of vegetable or chicken broth
¼ cup of chopped parsley
1/4 cup of chopped thyme and
1/4 cup of chopped oregano,
Salt and pepper to taste
½ cup heavy cream
Shredded cheddar cheese for serving


Cut the corn off the cobs and set aside. Place the cobs in a large soup pot and cover with water. Bring to a boil, lower the heat, and simmer for 30 minutes. Remove the cobs and discard them.

To the corn broth, add all the soup ingredients including the corn, except the cream and cheese. Stir well and bring the boil to a low boil.

Simmer the vegetables until very soft, about 60-90 minutes. With a slotted spoon or spider remove 2 cups of vegetables and set aside.

With a hand blender, puree the soup remaining in the soup pot until smooth. Add the cream and the 2 cups of vegetables. Heat on low. Serve with shredded cheese as a topping.
The soup freezes well for future meals.