This creamy seafood bisque is the kind of soul-warming soup you make when you want something cozy, elegant, and incredibly satisfying.
It’s filled with tender shrimp, fresh crab meat, and a savory broth enhanced with wine, cream, and aromatics.
Perfect for date nights, holidays, or when you’re craving a little luxury at home.
Why You’ll Love This Recipe
Ultra creamy texture – Thanks to milk, cream, and a touch of flour-thickened broth.
Loaded with seafood – Sweet crab and juicy shrimp in every bite.
Aromatic & flavorful – Onion, celery, carrot, and garlic provide the perfect base.
Make-ahead friendly – Tastes even better the next day.
Special occasion-worthy – Yet simple enough for a weeknight.
Ingredient Highlights (What You’ll Need)
Butter – Adds richness and helps sauté the aromatics.
Onion, celery, carrot & garlic – Classic base for depth and natural sweetness.
All-purpose flour – Thickens the soup without being heavy.
Seafood or chicken broth – Use what you have; both work great.
Heavy cream & milk – For that silky smooth bisque texture.
Crab meat & shrimp – The stars of the dish. Use fresh or high-quality frozen.
White wine & tomato paste – Add depth and umami.
Old Bay seasoning – A seafood classic. Enhances the flavor beautifully.
Fresh parsley – For color and brightness at the end.
Pro Tips Before You Start
Chop everything small – For a smooth texture without needing to blend too much.
Don’t skip the tomato paste – It brings a hint of sweetness and color.
Simmer gently – Avoid boiling once cream and milk are added to prevent curdling.
Use an immersion blender – For easy control over the final texture.
How to Make Creamy Seafood Bisque
Step 1: Sauté the Vegetables
Melt butter in a large pot over medium heat.
Add onion, garlic, celery, and carrot.
Cook until softened, about 5–7 minutes.
Step 2: Add the Flour
Sprinkle in the flour and stir constantly for about 2 minutes to form a light roux.
Step 3: Pour in the Broth
Slowly whisk in the seafood or chicken broth.
Bring to a gentle boil, then reduce heat and simmer for 10 minutes until slightly thickened.
Step 4: Add the Seafood & Dairy
Add the cream, milk, crab, shrimp, wine, and tomato paste.
Stir well and let simmer 10–15 minutes until the shrimp are pink and cooked through.
Step 5: Season and Blend
Add Old Bay, salt, and pepper to taste.
Blend the soup to your preferred consistency using an immersion blender or regular blender in batches.
Step 6: Serve and Garnish
Reheat gently if needed. Ladle into bowls and top with chopped fresh parsley.
Serving Ideas
Crusty bread – Ideal for soaking up that creamy bisque.
Simple green salad – Keeps things light and fresh.
White wine – A chilled Sauvignon Blanc pairs beautifully.
Variations & Substitutions
Lobster or scallops – Swap or add for extra decadence.
No alcohol? – Replace wine with a splash of lemon juice and extra broth.
Gluten-free – Use GF flour or cornstarch slurry to thicken.
Storage & Leftovers
Fridge – Store in an airtight container up to 3 days.
Freezer – Freeze without the seafood and cream for best results.
Reheat – Warm gently on the stove over low heat, stirring frequently.
FAQs
Can I use canned seafood?
Yes, just make sure it’s high-quality and well-drained.
Is it very fishy?
Not at all. The cream and aromatics mellow everything beautifully.
Can I skip blending it?
You can, but blending gives it that classic bisque texture.
What’s the best wine for this?
A dry white like Sauvignon Blanc or Pinot Grigio works best.
Can I make it dairy-free?
Yes, use coconut milk instead of cream and milk.
Do I need Old Bay seasoning?
It’s highly recommended for flavor, but you can use Cajun or a seafood blend instead.
Can I double the recipe?
Absolutely! Just use a bigger pot and adjust seasoning to taste.
Final Thoughts
This creamy seafood bisque is rich, comforting, and tastes like something you’d order at a fancy bistro.
But the best part? You made it yourself—with simple ingredients and big rewards in flavor.
