This Seafood Bisque is rich, smooth, and packed with seafood flavor. It comes together in under 30 minutes and tastes like something you’d get at a restaurant, without the wait and the bill. Perfect for using up leftover seafood or giving raw shrimp and scallops a new spin, this one-pot soup is easy to make and tastes amazing! It’s creamy, has just enough tomato and sherry to balance it out, and is great for a cozy night in or serving up at a dinner party.

Homemade Seafood Bisque Recipe

You don’t need a bunch of complicated steps to make this recipe work.

The beauty of this dish is how flexible it is. Use whatever seafood you’ve got, whether it is shrimp, crab, scallops, lobster, or fish, or a combination of them all. Raw or cooked, it’s all fair game here.

This bisque reheats well, so you can make it ahead or enjoy the leftovers for lunch the next day. That’s a big win for anyone who likes cooking once and eating twice!

Why You’ll Love This Dish

• Ready in 25 Minutes – Quick enough for a weeknight, fancy enough for guests.
• Flexible Seafood Options – Use whatever’s on hand, from shrimp to crab to lobster.
• Rich Flavor – Butter, cream, tomato paste, and sherry bring layered, restaurant-style taste.
• One Pot – Everything comes together in one pot for easy cleanup.
• Great for Leftovers – Tastes even better the next day.

Crab Bisque

Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Butter – Adds richness and starts the roux. Use unsalted for better control over salt.
• Flour – Helps thicken the soup. All-purpose is perfect here.
• Chicken Broth – Adds a savory base; you can sub seafood stock if you’ve got it.
• Old Bay Garlic & Herb Seasoning – Adds depth and a classic seafood flavor twist.
• Onion Powder – Quick way to boost flavor without chopping onions.
• Tomato Paste – Brings body and a subtle tang.
• Dry Sherry – Balances out the richness; don’t skip it if you want that classic bisque finish.
• Heavy Cream – Finishes the soup with silky texture and richness.
• Seafood – Shrimp, crab, lobster, scallops, or fish all work. Cooked saves time, raw works too—just simmer longer.

Traeger Seafood Paella

How To Make This Recipe

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Make the Roux – Melt butter over low heat and whisk in flour. Cook until golden, whisking often.
2. Add Broth – Slowly whisk in the chicken broth until fully combined.
3. Add Seasoning – Stir in Old Bay, onion powder, tomato paste, and dry sherry.
4. Finish the Base – Add the heavy cream and simmer for 10–15 minutes to let the flavors meld.
5. Add Seafood – Stir in seafood and cook gently for 3–4 minutes, or until heated through (longer if using raw).

Seafood Gumbo Recipe

FAQ

38+ Stunning Seafood Recipes

Serve This With

• Garlic Bread With Cheese
• Grilled Asparagus
• Simple Caesar Salad
• Stuffed Mushrooms
• Grilled Corn On The Cob

This seafood bisque is the kind of meal that feels special without making a mess or eating up your whole evening. It’s fast, flexible, and full of bold, comforting flavor. Whether you’ve got fancy seafood or leftovers to use up, this one’s going to land in the regular rotation.