Corn and Zucchini Bisque with Paprika Oil

Ingredients

• 60 ml (¼ cup), plus more for sautéingolive oil
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)maple syrup
• 4 earscorn, kernels removed and cobs reserved
• 1 largeyellow onion, diced
• To tastesea salt
• 4–6 clovesgarlic, minced
• 2.5 ml (½ teaspoon)dried thyme
• To tastefreshly ground black pepper
• 120 ml (½ cup)white wine
• 570 g (1¼ lb), about 2–3 mediumcourgette or summer squash
• About 70 g (½ cup)cashews
• 3bay leaves
• 1.4 litres (6 cups)water
• A handful, plus more for garnishbasil

Instructions

1. 1

   Infuse paprika oil

   Put 60 ml olive oil and the smoked paprika in a small saucepan. Warm over a medium heat, whisking, until the oil just begins to shimmer. Turn off the heat, stir in the maple syrup and leave the oil to infuse while you make the soup; the paprika will settle at the bottom.

2. 2

   Cook the vegetables

   Set aside ¼ cup of the raw corn kernels. Heat a large pot over a medium heat and add enough olive oil to coat the bottom. Add the remaining corn, onion and a pinch of salt; sauté for about 7 minutes, until the onion is translucent and the corn looks bright yellow. Stir in the garlic, thyme and black pepper to taste, and sauté for 1 minute, until fragrant.

3. 3

   Simmer the soup

   Pour in the wine, bring it to a simmer and reduce for 5 minutes. Add the reserved corn cobs, courgette or summer squash, cashews, bay leaves, 1.4 litres of water and more salt to taste. Raise the heat to high, cover and bring to the boil, then lower the heat and simmer, covered, for 15 minutes. Remove and discard the cobs and bay leaves.

4. 4

   Blend and serve

   Transfer the soup and basil to a blender and blend on high until smooth, working in batches if needed. Taste and adjust the salt, then return the soup to the pot. Serve warm with the reserved raw corn, extra basil and a drizzle of paprika oil.

What is corn and courgette bisque?

Bisque traditionally refers to a smooth, rich soup, often associated with French cooking. This plant-based version borrows its velvety texture from blended vegetables and cashews rather than cream.

Corn brings sweetness while courgette keeps the soup delicate. A smoky paprika oil and fresh basil give each bowl a contrast of warmth and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 9g protein, 48g carbs, 22g fat.

Corn and the cashews supply much of the carbohydrates, while olive oil and cashews contribute most of the fat; the cashews also provide some protein. Pair a bowl with a protein-rich side such as beans or lentils, or add a salad and bread to round out the meal.

Build flavour in the pot

Sweet corn: cooking most of the kernels with onion helps their flavour spread through the soup. Save a small portion raw for a crisp garnish.

Wine and aromatics: reducing the wine for 5 minutes lets it meld with the sautéed garlic and thyme before the liquid goes in.

Make the paprika oil

Gentle heat: warm the oil and paprika only until the oil begins to shimmer, then take it off the heat before adding the maple syrup. This infuses the oil without continuing to cook the paprika.

Settling: the paprika will collect at the bottom as the oil rests. Drizzle the red oil over the soup for a smoky finish.

Use the cobs for flavour

Reserved cobs: simmering the stripped cobs with the vegetables adds corn flavour to the cooking liquid. Remove and discard them before blending.

Even simmer: once the pot reaches the boil, turn the heat down and keep it covered for the 15-minute simmer. The courgette should be tender enough to blend smoothly.

Blend until silky

Small batches: hot soup expands in a blender, so avoid filling the jug to the top and follow the blender maker’s guidance for hot liquids. Blend in batches if necessary.

Cashews: these soften as the soup simmers and help give the blended mixture a creamy texture. Blend thoroughly, then taste for salt.

Finish and serve

Fresh garnish: add the reserved raw corn and extra basil just before serving so their colour and texture remain distinct.

On the side: serve the soup with crusty bread or a simple green salad for a more substantial meal. Add the paprika oil at the table if you want each person to choose how much to use.

Recipe notes & tips

• Reserve the raw corn before adding the rest to the pot so it is ready for the garnish.
• Dice the onion and courgette to similar sizes so they cook evenly.
• Let the wine reduce for the full 5 minutes before adding the water.
• Blend in batches if your blender jug cannot safely accommodate the whole quantity of hot soup.
• Taste the soup after blending, as it may need another pinch of salt.
• Give the paprika oil a moment to settle before drizzling it over the bowls.

Variations

• Add chilli: stir a pinch of chilli flakes into the paprika oil for a gentle heat.
• Use vegetable stock: replace the water with vegetable stock for a more savoury soup.
• Swap the herbs: use a little fresh parsley in place of basil for a different finish.
• Make it nut-free: leave out the cashews; the soup will be less creamy but still blendable.
• Add extra garnish: scatter toasted pumpkin seeds over each bowl for crunch.

Common mistakes to avoid

• Overheating the paprika: the oil can turn harsh if it gets too hot; remove it from the heat as soon as it shimmers.
• Adding all the corn: the soup loses its crisp garnish; reserve ¼ cup of kernels before cooking.
• Skipping the wine reduction: the flavour can seem sharp; let it simmer for the stated 5 minutes.
• Blending with the cobs: they are only for flavouring the simmer; take them out before blending.
• Filling the blender too full: hot soup can spill or expand; blend in batches and follow the blender’s instructions.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the soup has thickened. Store the paprika oil and garnishes separately where possible.

Frequently asked questions