Creamy Seafood Bisque – Rich, Velvety, and Packed with Crab & Shrimp

There’s something so comforting about a bowl of warm, creamy seafood bisque.

Whether it’s a chilly evening or a dinner that needs a touch of elegance, this Creamy Seafood Bisque always feels like a treat.

The rich blend of shrimp, crab, white wine, and cream makes it taste like something you’d get at a coastal restaurant—but it’s totally doable at home.

Why I Love This Recipe

Seafood lovers’ dream – Crab and shrimp make every spoonful special.

Restaurant-worthy flavor – With simple ingredients you probably already have.

Creamy and comforting – Perfect texture and balance.

Elegant but easy – Great for guests or a cozy night in.

Make-ahead friendly – Tastes even better the next day.

What You’ll Need (Ingredient Highlights)

Butter – Sautéed with the vegetables to form a flavorful base.

Aromatics (onion, garlic, celery, carrot) – The classic flavor foundation of many soups.

Flour – Thickens the bisque for that creamy, spoon-coating texture.

Broth – Use seafood for maximum depth or chicken if that’s what you have.

Cream + milk – A rich and silky combination.

Crab and shrimp – The stars of the dish—fresh is best.

Dry white wine – Adds acidity and aroma.

Tomato paste – A small amount gives warmth and color.

Old Bay seasoning – Classic seafood flavor enhancer.

Fresh parsley – Bright finish for color and freshness.

Pro Tips Before You Start

Use fresh or good-quality frozen seafood – It makes all the difference.

Don’t rush the sauté step – Let the veggies fully soften to build flavor.

Whisk the broth in slowly – It prevents lumps and ensures smoothness.

Blend partially or fully – You control the final texture.

Taste before serving – The right seasoning brings it all together.

How to Make Creamy Seafood Bisque

Step 1: Sauté the Vegetables

In a large pot, melt the butter over medium heat.

Add the chopped onion, garlic, celery, and carrot.

Cook for 5–7 minutes until the vegetables are tender and aromatic.

Step 2: Add the Flour

Sprinkle in the flour and stir constantly for about 2 minutes to remove the raw taste and form a light roux.

Step 3: Pour in the Broth

Gradually whisk in the seafood (or chicken) broth.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow it to thicken slightly.

Step 4: Add Cream, Seafood & Flavor

Stir in the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste.

Simmer gently for 10–15 minutes until the shrimp are cooked through and the flavors are well blended.

Step 5: Season the Bisque

Add the Old Bay seasoning, salt, and pepper. Taste and adjust seasoning to your liking.

Step 6: Blend for Creaminess

Remove the pot from the heat.

Use an immersion blender to puree the soup until smooth—or leave some texture if you prefer.

You can also blend in batches using a countertop blender (be careful with hot liquids!).

Step 7: Reheat and Garnish

Return the bisque to the stove and warm gently if needed.

Ladle into bowls and top with chopped fresh parsley before serving.

What to Serve It With

Toasted baguette slices – Perfect for dipping.

Garlic butter croutons – For added crunch.

Simple green salad – A fresh side to balance the richness.

White wine – Use the same wine from the recipe for a seamless pairing.

Lemon wedges – Add brightness if you love citrusy finishes.

Variations / Substitutions

Make it spicier – Add cayenne or hot sauce for a kick.

Use other seafood – Like scallops or fish chunks.

Add corn kernels – For extra sweetness and texture.

Go gluten-free – Use a cornstarch slurry instead of flour.

No wine? – Just skip or replace with a splash of broth and lemon juice.

Storage & Leftovers

Fridge – Store in an airtight container for up to 3 days.

Freezer – Freeze in portions for up to 2 months. Reheat gently on the stove.

Reheat slowly – Avoid high heat to prevent curdling.

Even better next day – The flavors deepen overnight.

FAQs

Can I make this bisque ahead of time?
Yes! It reheats beautifully and actually tastes better the next day.

Do I have to blend it?
You can leave it chunky, partially blend, or go fully smooth—your call.

Can I use canned crab?
Yes, but drain it well and choose high-quality for best results.

Is this soup very thick?
It’s creamy but pourable—not overly thick unless you reduce it more.

Can I use half-and-half instead of cream?
Yes, though it may be slightly less rich.

Do I need to use Old Bay seasoning?
It adds classic seafood flavor, but you can sub with paprika, celery salt, and a dash of cayenne.

Can I skip the wine?
Absolutely—just use more broth and a squeeze of lemon for brightness.

Final Thoughts

This Creamy Seafood Bisque is the kind of recipe that makes any evening feel special.

It’s luxurious without being fussy, and every spoonful is packed with velvety texture and seafood flavor.

Whether you’re making it for guests or a cozy solo dinner, this dish is always a win in my kitchen.

And that buttery garlic aroma? Irresistible.