This easy Seafood Bisque is loaded with 3 types of seafood! It’s full of flavor and easy enough for a weeknight meal but impressive enough for all your special occasions.
If you are looking for a super impressive yet easy to make dinner idea, this seafood bisque is just the thing! It’s rich, creamy, and full of flavor thanks to 3 kinds of seafood!
It may sound hard to make but it couldn’t be easier. In fact, it’s so easy you could make it any night of the week!
What is bisque?
Most people think of any creamy soup when they hear the word bisque but it really refers to a seafood soup. However, the actual origin of the word is unclear.
SEAFOOD: You can use lobster, shrimp, scallops, crab, or any firm fish.
BUTTER: And lots of it!
ONION AND GARLIC
FLOUR: Helps to thicken the soup slightly. Feel free to use a gluten free cup 4 cup blend.
HEAVY CREAM: I didn’t say this soup was healthy…..it’s rich and decadent and you can’t substitute heavy cream for anything fat free, sorry.
WHOLE MILK: Again no substitutes.
OLD BAY SEASONING
GREEN ONION: Used to garnish the soup
How to make Seafood Bisque:
PREPARING THE BASE: Start by melting butter in a large pot or dutch oven. Saute the onions and garlic until the onions start to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly stir in the cream and milk.
SEAFOOD: Once the soup begins to boil stir in the seafood. Reduce the heat to a simmer and cook for 10 minutes.
Store soup covered in the refrigerator for up to 4 days. Reheat gently on the stove to prevent curdling.
Yes, freeze completely cooled soup in a freezer container for up to 4 months. Thaw in the refrigerator and reheat gently on the stove to prevent curdling.
A simple side salad
You may also like to try:
- Slow Cooker Chicken, Sausage, and Shrimp Gumbo
- Easy Shrimp Ramen Soup
- Simple Sheet Pan Salmon and Asparagus
- Homemade Hamburger Helper
- Garlic Cheddar Biscuits
This easy Seafood Bisque is loaded with 3 types of seafood! It's full of flavor and easy enough for a weeknight meal but special enough for all your special occasions.
- 1 cup (226g) butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup (65g) all purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1 quart (945ml) heavy cream
- 1 quart (945ml) whole milk
- 1½ pounds (680g) raw seafood of choice
In a large pot or dutch oven melt the butter. Sautee the onion and garlic until the onion starts to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly whisk in the cream and milk.
Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.
- Use any seafood you choose. I used lump crab, bay scallops, and medium shrimp 1/2 pound each in this recipe. You can also use lobster or any firm fish. If your seafood is NOT raw add it towards the end of cook time just to heat it through. Don’t overcook the seafood or it will be tough.
- STORAGE: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove to prevent curdling.
- FREEZER FRIENDLY: freeze completely cooled soup in a freezer container for up to 4 months. Thaw in the refrigerator and reheat gently on the stove to prevent curdling.
- WHAT TO SERVE: Serve with a side salad, crusty bread, and white wine.