There’s something special about a silky seafood bisque that feels both elegant and cozy. It’s the kind of soup you serve when you want to treat yourself or impress guests without a lot of fuss. This version is classic: velvety, gently seasoned, and layered with deep shellfish flavor.
You’ll simmer shells for stock, blend until smooth, and swirl in cream for that signature richness. It’s simple, satisfying, and perfect for a chilly evening or a celebratory meal.
What Makes This Recipe So Good
- Big flavor from simple ingredients: Using shrimp and crab (or lobster if you like) gives the soup sweet, briny depth without complicated steps.
- Homemade stock, minimal effort: Simmering shrimp shells and aromatics creates a fragrant base that tastes far more luxurious than store-bought broth.
- Silky texture: A blend of roux, tomato paste, and cream yields that classic smooth finish without feeling heavy.
- Flexible protein choices: Swap in whatever seafood you have—shrimp, crab, lobster, or even firm white fish.
- Make-ahead friendly: The flavors deepen as it rests, so it’s great for entertaining.
What You’ll Need
- 1 pound large shrimp, shells on (shells reserved for stock)
- 8 ounces lump crab meat or cooked lobster meat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 small carrot, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (optional but recommended)
- 4 cups seafood stock or water
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked, your choice)
- 1/2 teaspoon Old Bay seasoning or a light seafood seasoning blend
- 1/2 cup heavy cream
- 1/2 cup whole milk or half-and-half
- 1 tablespoon brandy or sherry (optional for finishing)
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice, to taste
- Chives or parsley, finely chopped, for garnish
How to Make It
- Prep the shrimp: Peel the shrimp and set the shrimp meat aside. Keep the shells for stock.
If the shrimp aren’t deveined, do that now.
- Build a quick stock: In a pot, warm 1 tablespoon olive oil. Add shrimp shells, half the onion, and a pinch of salt. Cook 3–4 minutes until shells turn pink and aromatic.
- Simmer the stock: Add 4 cups water (or seafood stock if doubling down on flavor), bay leaf, and a few peppercorns if you have them.
Simmer 20–25 minutes. Strain and keep warm.
- Sauté aromatics: In a separate soup pot, melt butter with remaining olive oil over medium heat. Add onion, celery, and carrot.
Cook 6–8 minutes until soft and lightly golden. Stir in garlic for 30 seconds.
- Add tomato paste and spices: Stir in tomato paste, paprika, and Old Bay. Cook 1–2 minutes to caramelize the paste slightly for deeper flavor.
- Make the roux base: Sprinkle flour over the vegetables.
Cook, stirring, for 1–2 minutes to remove raw flour taste.
- Deglaze: Pour in the white wine and stir, scraping up any browned bits. Let it reduce by about half.
- Add stock and simmer: Slowly whisk in the warm shellfish stock. Bring to a gentle simmer and cook 10–15 minutes to thicken and meld flavors.
- Blend until smooth: Remove bay leaf if used.
Use an immersion blender to puree until silky, or carefully blend in batches. Return to the pot.
- Add cream and milk: Stir in heavy cream and milk. Keep the heat low—do not boil after adding dairy.
- Cook the seafood: Add the shrimp and crab (or lobster).
Simmer gently 3–5 minutes, just until shrimp turn pink and opaque.
- Finish and balance: Stir in brandy or sherry, if using. Season with salt and pepper. Add a squeeze of lemon to brighten the richness.
- Serve: Ladle into warm bowls.
Garnish with chives or parsley. Add a swirl of cream on top if you like.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Reheat gently over low heat to avoid curdling.
- Freezer: Cream soups can separate when frozen.
If you must freeze, do so before adding the cream and seafood, then add them fresh when reheating.
- Reheating tip: Warm slowly and avoid boiling. If the soup tightens, whisk in a splash of warm stock or milk to loosen.
Health Benefits
- Lean protein: Shrimp and crab provide high-quality protein with fewer calories compared to many meats.
- Omega-3s and minerals: Shellfish contain omega-3 fatty acids, plus zinc, selenium, and iodine, which support immune and thyroid health.
- Portion-friendly richness: The cream adds satisfaction, helping with satiety. A modest serving still feels indulgent.
- Vegetable base: Onion, celery, and carrot add fiber and micronutrients while building flavor naturally.
Pitfalls to Watch Out For
- Boiling after adding cream: High heat can split the soup.
Keep it at a gentle simmer only.
- Overcooking seafood: Shrimp toughen quickly. Add them at the end and pull the pot from heat as soon as they’re opaque.
- Skipping the stock step: The shell-based stock is the soul of the bisque. It adds depth you won’t get from water alone.
- Not blending enough: Bisque should be silky.
Blend thoroughly and strain if you want extra-smooth texture.
- Under-seasoning: Cream dulls flavors. Taste and adjust salt, pepper, and lemon at the end.
Alternatives
- Seafood swaps: Use lobster for a luxe twist, or add scallops and firm white fish. Keep total seafood to about 1 to 1.5 pounds.
- Dairy-light version: Replace heavy cream with half-and-half and use an extra tablespoon of olive oil in the roux.
It will be lighter but still smooth.
- Tomato-forward: Stir in an extra tablespoon of tomato paste or a splash of strained tomato for a brighter, slightly tangy profile.
- Spice it up: Add a pinch of cayenne or a few dashes of hot sauce for gentle heat.
- Gluten-free: Swap flour with a gluten-free all-purpose blend, or thicken with a cornstarch slurry added near the end of simmering.
- No alcohol: Skip wine and brandy. Use a splash of apple cider vinegar or extra lemon at the end for balance.
FAQ
Can I use frozen shrimp?
Yes. Thaw in the fridge overnight or under cold running water, then pat dry.
Frozen shrimp with shells are great because the shells make a flavorful stock.
Do I have to use cream?
No. You can use half-and-half or even whole milk, though the soup will be less rich. For a dairy-light version, blend thoroughly and finish with a small knob of butter for gloss.
How do I make it extra smooth?
Blend thoroughly with an immersion blender, then pass the soup through a fine-mesh sieve.
This removes any fibrous bits and gives a restaurant-style finish.
What if I don’t have seafood stock?
Use water to simmer the shrimp shells with aromatics and a bay leaf. That quick stock will deliver much more flavor than plain water alone.
Can I make it ahead?
Yes. Cook through the blending step and refrigerate.
Reheat gently, then add the cream and seafood just before serving so the shrimp stay tender.
What should I serve with it?
Crusty bread, a simple green salad, and a crisp white wine pair beautifully. For garnish, chives, parsley, or a small dollop of crème fraîche work well.
Is this soup spicy?
Not by default. It’s mild and creamy.
Add cayenne or hot sauce if you prefer a little heat.
How do I avoid a fishy taste?
Use fresh seafood, build the stock from shells, and finish with lemon for brightness. Overcooked seafood can taste strong, so keep an eye on the timing.
Final Thoughts
Classic seafood bisque doesn’t need to be fussy to feel special. With a quick shellfish stock, a careful blend, and a gentle finish of cream, you get a soup that’s elegant, comforting, and deeply flavorful.
Keep the heat low, season to taste, and add the seafood at the end for perfect texture. Serve it warm with fresh herbs on top, and enjoy a timeless bowl that always feels like an occasion.