There are some evenings when you feel completely wiped after a never-ending day filled with Zoom calls, laundry, and all the little things that pile up. You step through the front door dreaming of something rich, soothing, and comforting—a treat that feels both cozy and luxurious. That’s when this seafood bisque becomes your best friend. You don’t need energy for anything complicated, just a touch of inspiration, a fridge and freezer to rummage through, and a few ingredients waiting to shine.
On one weekend, I found myself craving that same comfort. I tossed together some shrimp, crab, and tender meat from the sea, with carrots and onions slowly cooking in a buttery sizzle. As the swirl of cream thickened the soup, it turned into a dreamy, restaurant-style dish that tasted like something from a neighborhood bistro, yet carried true pajama energy. It’s surprisingly easy—maybe a splash of sherry for flair—and honestly, even Julia Child would have approved.
Step-by-Step Instructions
Build the Flavor Base
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped 1/4 cup celery, 1/4 cup carrot, and 1/2 cup onion. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and beginning to turn translucent. This simple step builds that classic, restaurant-style bisque flavor.
- Stir in 2 cloves minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Be careful not to let the garlic brown, or it may turn bitter.
- Sprinkle in 1 tbsp paprika and 1/4 tbsp cayenne pepper (optional, for a spicy kick). Stir to coat the vegetables in the spices and toast them gently for another 30 seconds to deepen their flavor.
Make the Roux & Tomato Base
- Sprinkle 1/4 cup all-purpose flour over the vegetables and stir well. Cook the flour with the veggies for 1–2 minutes, stirring constantly. This creates a roux that will thicken your bisque and give it that cozy, velvety texture.
- Add 2 tbsp tomato paste, stirring it into the roux and vegetables. Let it cook for 1–2 minutes to caramelize slightly and develop a rich, savory depth.
- Slowly pour in 4 cups seafood or chicken broth, whisking or stirring as you go to avoid lumps. Start with a small amount, stir until smooth, then add the rest.
- Bring the mixture to a gentle simmer, then reduce the heat to low-medium. Let it bubble softly for 10–15 minutes, stirring occasionally, until slightly thickened and the flavors have melded together.
- (Optional but lovely) Use an immersion blender to partially blend the soup for a smoother texture, leaving a bit of the vegetable base intact for body. If you prefer a super-silky bisque, you can blend it completely.
Add the Cream & Seafood
- Stir in 1 cup heavy cream until fully incorporated. Keep the heat on low — you want the bisque hot and steamy, but not boiling.
- Add 1/2 pound cooked shrimp, peeled, deveined, and chopped, along with 1/2 pound cooked crab meat (shells removed). Gently stir to distribute the seafood throughout the bisque.
- If using, pour in 2 tbsp sherry for that classic, slightly sweet, restaurant-style finish. Let the bisque warm through for another 5–7 minutes, but avoid boiling so the seafood stays tender and the cream doesn’t split.
- Taste and season with salt and black pepper to your liking. The broth and seafood may already be a bit salty, so adjust carefully.
- Ladle the hot bisque into bowls and garnish with fresh herbs like parsley, chives, or dill. Serve with a slice of crusty bread or a simple green salad for an easy, elegant weeknight dinner or a cozy holiday starter that feels fancy without the fuss.
Nutrition Facts (Per Serving)
Approximate values based on 4 servings for the full recipe.
- Calories: ~360 kcal
- Protein: ~28 g
- Total Carbs: ~15 g
- Dietary Fiber: ~2 g
- Net Carbs: ~13 g
- Total Fat: ~27 g
- Sugar: ~4 g
Crab and Shrimp Seafood Bisque
Ingredients
Method
- In a big pot, heat olive oil and butter on medium heat. Add chopped onion, carrot, and celery. Let them cook gently until sweet and translucent, filling the kitchen with that cozy flavor.
- Add garlic and cook until fragrant. Stir in tomato paste, smoked paprika, and cayenne. Let the veggies absorb the flavors until the mix darkens slightly—this step is pure magic.
- Sprinkle flour over the mixture and stir for a few minutes. This creates a veggie roux, adding body and silkiness to your soup.
- Slowly whisk in the broth, making sure there are no lumps (a wooden spoon works great). Turn up the heat, let it simmer, and then lower it to bubble and thicken.
- Stir in sherry or white wine, and let the flavors mingle for a few more minutes. The aroma will make it feel like it’s been cooking for hours.
- Reduce the heat and pour in cream or half-and-half. Keep it warm, but don’t let it boil. Carefully fold in shrimp and crab, leaving some lumps for that luxurious spoonful.
- Season with salt and pepper. If you want a thick texture, add a spoonful of flour mixed with broth. For a velvety base, blend half the soup and mix it back in using a blender.
- Ladle into bowls, top with parsley or chives, and serve alongside crusty bread for the ultimate comfort. It’s a rich, warm reward everyone truly deserves.
Video
Notes
FAQs
1. Can I use frozen seafood for this bisque?
Yes, frozen shrimp and crab work beautifully in this recipe, making it a great last-minute weeknight or holiday dinner idea. Just make sure to thaw them completely and pat dry with paper towels before adding them to the soup. Using frozen seafood is a budget-friendly way to enjoy a luxurious, restaurant-style bisque at home.
2. How can I make this seafood bisque gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose blend or use a slurry made from cornstarch or arrowroot mixed with cold broth. Add the slurry near the end of cooking and simmer until thickened. Everything else in the recipe is naturally gluten-free, so it’s an easy swap for a cozy, gluten-free seafood dinner.
3. Can I make this seafood bisque lower carb or keto-friendly?
As written, this bisque contains some carbs from the flour and vegetables. To make it more keto-friendly or lower in carbs:
- Skip the flour and thicken with a small amount of xanthan gum (start with 1/4 teaspoon and add more as needed).
- Reduce the carrot slightly and rely more on celery and onion.
- Use unsweetened seafood or chicken broth.
You’ll still get a rich, creamy, healthy low-carb seafood soup with all the bisque vibes.
4. Can I make this recipe dairy-free?
Yes, you can create a dairy-free seafood bisque by replacing the heavy cream with:
- Full-fat coconut milk or coconut cream for a rich, silky texture
- Or a plain, unsweetened dairy-free cream alternative
The flavor will change slightly, but it will still be delicious, cozy, and perfect for anyone avoiding dairy while still craving a creamy seafood soup.
5. Is this a good make-ahead or meal-prep recipe?
Absolutely. This bisque keeps well and tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often, and avoid boiling so the cream and seafood stay tender and smooth. It’s a fantastic make-ahead option for holiday dinners, dinner parties, or a cozy Sunday meal prep.
6. Can I freeze leftover seafood bisque?
Cream-based soups can sometimes separate when frozen, but this bisque generally freezes moderately well if cooled completely first. Store in a freezer-safe container for up to 1–2 months. Thaw overnight in the fridge, then reheat gently on low, whisking as needed to bring it back together. For best texture, many people prefer to enjoy it fresh or refrigerated rather than frozen, especially when serving to guests.
