Sensational Shrimp Bisque Soup: Easy Homemade Recipe

I used to think shrimp bisque soup was something only fancy restaurants made, but I’ve learned how to whip it up myself quickly and with restaurant-quality flavor. This recipe became my go-to when I wanted a comforting, creamy meal that feels special yet fits perfectly into my busy schedule. If you want a smooth, flavorful shrimp bisque soup without the fuss, you’re in the right place.

What is Shrimp Bisque Soup? Understanding This Classic Dish

Shrimp bisque soup is a rich, creamy seafood soup known for its smooth texture and deeply intense flavor. Unlike chowder, which is chunkier and often includes potatoes or cream with bits of seafood, bisque is pureed to silky perfection. Its velvety base comes from shellfish stock made by simmering shrimp shells, which imparts that unmistakable seafood essence. The thickening traditionally comes from a roux or cream rather than chunky vegetables, setting bisque apart as a luxurious, elegant dish.

Why You’ll Love This Aisha Recipes Shrimp Bisque Soup

• Enjoy a restaurant-quality shrimp bisque soup made effortlessly at home, no fancy techniques required.
• It offers an affordable alternative to lobster bisque without sacrificing flavor or creaminess.
• Foolproof, step-by-step instructions ensure your success, even if you’re new to seafood cooking.
• Perfect for busy adults, you can make it ahead and reheat for a comforting dinner anytime.

Essential Ingredients for Your Velvety Shrimp Bisque Soup

To create the richest shrimp bisque soup, using shell-on shrimp is key; the shells bring incredible depth to the stock, making every spoonful deliciously savory. Here’s what you’ll need:

• 1-1½ pounds (453- 680g) extra large shrimp, (with shells)
• 1 teaspoon (4g) Creole seasoning
• ¼ teaspoon (1g) salt, (or to taste)
• 1-2 teaspoons (14-28g) butter or olive oil
• 1 stalk celery, (roughly chopped)
• 1-2 sprigs fresh thyme
• ½ onion, (roughly chopped)
• 2-3 cloves fresh garlic, (smashed and peeled)
• 1-2 bay leaves
• ¼ teaspoon (0.75g) black peppercorns
• 3-4 cups (720-960ml) water
• 2 tablespoons (28g) butter
• Drizzle of extra virgin olive oil
• 2 teaspoons (10g) garlic, (minced)
• 1 teaspoon (2g) fresh thyme
• ½ cup (58g) onions (chopped)
• ¼ cup (25g) celery, (diced)
• 2 tablespoons (20g) flour
• ½ cup (120ml) vegetable broth
• 1 tablespoon lemon juice
• 2 teaspoons (10ml) Worcestershire sauce
• 1 teaspoon (4g) Creole seasoning
• ½ teaspoon (1g) paprika
• ¼-½ teaspoon (0.5-1g) cayenne pepper, (optional)
• 1 tablespoon (16g) tomato paste
• 2-2½ cups (480-600ml) shrimp stock, (adjust to desired thickness)
• 1 cup (240g) heavy cream
• 2-3 tablespoons (28-42g) butter
• ½-1 teaspoon (1-2g) ground white pepper
• Salt to taste

Equipment Needed for Restaurant-Quality Shrimp Bisque

To make this shrimp bisque soup easily and smoothly, these kitchen tools are essential:

• A Dutch oven or heavy-bottomed pot for even heat and simmering your stock and soup base.
• A fine-mesh strainer or chinois to strain the shrimp stock, ensuring the bisque ends up silky and free of any grit.
• A blender—either an immersion (stick) blender for blending directly in the pot or a high-powered countertop blender to puree batches safely.

Step-by-Step: How to Make Shrimp Bisque Soup from Scratch

Preparing the Shrimp and Building the Flavorful Stock

1. Peel shrimp, season, and set aside, reserving the shells for the stock.
2. Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
3. Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.
4. Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.
5. Bring to a boil, lower heat, and let it simmer for 10-20 minutes.
6. Remove from heat and strain using a sieve. Set aside.

Creating the Velvety Bisque Base

7. In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.
8. Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.
9. Slowly add the vegetable broth and lemon juice, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper (optional). Cook for about a minute.
10. Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.

Finishing and Serving Your Shrimp Bisque Soup

11. Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.
12. Add to a blender and puree. Puree in batches – it helps prevent pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.
13. Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.
14. Top individual bisques with the sautéed shrimp and serve.

Expert Tips for the Perfect Shrimp Bisque Soup

• Blending Hot Liquids Safely: Always blend in small batches, removing the center cap of the blender lid to let steam escape. Cover with a kitchen towel to avoid splatters. If using an immersion blender, keep it fully submerged before turning it on.
• Achieving Smoothness: Strain your stock thoroughly through a fine-mesh sieve or chinois. Press gently to extract maximum flavor but avoid forcing solids that create grit.
• Flavor Balancing: Season gradually. The final lemon juice brightens the richness, while Creole seasoning and Worcestershire add depth. Adjust salt and pepper after blending.
• Shrimp Sourcing & Prep: Choose fresh, sustainably sourced shrimp with shells intact. Peel carefully, remove veins for a clean taste, and save shells for stock to amplify flavor.
• Troubleshooting: If bisque is too thin, simmer longer or add a little more flour slurry. Too thick? Stir in extra shrimp stock or broth. For curdling, gently reheat with a splash of cream and stir continuously.

Substitutions & Variations for Your Shrimp Bisque

Make-Ahead, Storage, and Freezing Your Shrimp Bisque Soup

This shrimp bisque soup is ideal for making ahead. After cooking, cool the bisque to room temperature, then store in airtight containers in the fridge for up to 3 days. For freezing, use freezer-safe containers, leaving space for expansion. It freezes well for up to 2 months. When reheating, thaw overnight in the fridge, then warm gently on low heat, stirring frequently to prevent curdling. Add a splash of cream or broth if it thickens too much. Batch cooking lets you enjoy creamy elegance anytime with minimal effort.

What to Serve with Your Elegant Shrimp Bisque Soup

Pair your shrimp bisque with crusty French bread or garlic butter crostini for dipping. A crisp green salad with vinaigrette balances the richness beautifully. For elegant garnish ideas, sprinkle chopped fresh chives or parsley, add a swirl of crème fraîche, or drizzle herb oil. These touches make your dinner feel even more special without extra fuss.

Frequently Asked Questions About Shrimp Bisque Soup

What’s the best way to get a rich shrimp flavor in my bisque?
Use shell-on shrimp and simmer the shells with aromatics to create a flavorful shrimp stock.

Can I use frozen shrimp for this recipe?
Yes, but fresh shrimp shells make the best stock. If using frozen shrimp, save any shells before freezing.

How can I make my bisque thicker or thinner?
Simmer longer or add flour slurry to thicken; add more stock or cream to thin.

What’s the difference between a bisque and a soup?
Bisque is a smooth, creamy, pureed seafood soup, often thickened with roux, while other soups may be chunkier or broth-based.

How long does homemade shrimp bisque last?
Stored properly in the fridge, up to 3 days; frozen, up to 2 months.

Can I make shrimp stock without fresh shrimp shells?
Stock flavor won’t be as rich without shells, but fish or seafood broth can substitute in a pinch.

Conclusion

This homemade shrimp bisque soup is the perfect blend of elegance and ease, bringing classic comfort to your table without stress. With simple, approachable steps and deep, creamy flavor, it’s a recipe to boost your confidence in the kitchen. I can’t wait to hear how your bisque turns out. Please share your experience in the comments. Let’s keep cooking simple, joyful, and delicious together!

Shrimp Bisque Soup

This rich and creamy shrimp bisque soup features a flavorful homemade shrimp stock, tender sautéed shrimp, and a velvety smooth base. It’s a comforting and elegant dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Shrimp Stock

• 1-1½ pounds extra large shrimp shells from shrimp, reserved
• 1 stalk celery roughly chopped
• 1-2 sprigs fresh thyme
• ½ onion
• 2-3 cloves fresh garlic smashed and peeled
• 1-2 bay leaves
• ¼ teaspoon black peppercorns 0.75g
• 3-4 cups water 720-960ml
• 1-2 teaspoons butter or olive oil 14-28g

For the Bisque Base

• 2 tablespoons butter 28g
• extra virgin olive oil Drizzle
• 2 teaspoons garlic minced, 10g
• 1 teaspoon fresh thyme 2g
• ½ cup onions chopped, 58g
• ¼ cup celery diced, 25g
• 2 tablespoons flour 20g
• ½ cup vegetable broth 120ml
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce 10ml
• 1 teaspoon Creole seasoning 4g
• ½ teaspoon paprika 1g
• ¼-½ teaspoon cayenne pepper optional, 0.5-1g
• 1 tablespoon tomato paste 16g
• 2-2½ cups shrimp stock 480-600ml, adjust to desired thickness
• 1 cup heavy cream 240g

For Finishing

• 1-1½ pounds extra large shrimp 453-680g, peeled and seasoned
• 1 teaspoon Creole seasoning 4g
• ¼ teaspoon salt 1g, or to taste
• 2-3 tablespoons butter 28-42g
• ½-1 teaspoon ground white pepper 1-2g
• salt to taste

Equipment

• Saucepan
• Skillet
• Sieve
• Large heavy saucepan
• Blender
• Stick blender

Method

 

Prepare Shrimp Stock

1. Peel and season the shrimp, then set them aside, reserving the shells for the stock.
2. In a saucepan, heat butter or oil, then add shrimp shells, celery, thyme, onion, garlic, bay leaf, and peppercorns.
3. Sauté for 5-7 minutes, stirring constantly, then add 3-4 cups of water.
4. Bring to a boil, reduce heat, and simmer for 10-20 minutes; remove from heat and strain the stock, setting it aside.

Make the Bisque Base

1. In a large saucepan, melt butter with a drizzle of olive oil; sauté minced garlic, fresh thyme, chopped onions, and diced celery for about 5 minutes until soft and lightly browned.
2. Sprinkle flour over the vegetables and stir constantly over low heat for about 1 minute until smooth and fully incorporated.
3. Slowly add vegetable broth and lemon juice, then stir in Worcestershire sauce, Creole seasoning, paprika, and optional cayenne pepper; cook for about a minute.
4. Stir in tomato paste, followed by the prepared shrimp stock, and simmer for 8-10 minutes.
5. Add heavy cream, butter, white pepper, and salt to taste; let the butter melt, then remove from heat.

Finish and Serve

1. Transfer the bisque to a blender and puree in batches until smooth; alternatively, use a stick blender directly in the pot.
2. In a separate saucepan, melt 1 tablespoon of butter over medium heat, then add the cleaned, seasoned shrimp and lightly sauté for about 2 minutes until cooked through.
3. Ladle the bisque into bowls, top with the sautéed shrimp, and serve immediately.

Notes

For best results, puree the bisque in batches to prevent pressure from building up in the blender. Adjust the amount of shrimp stock to achieve your desired consistency. Taste and adjust seasonings as needed before serving.