Creamy Tomato and Seafood Bisque

Winter is the best time to make seafood bisque. The reason is simple. It’s hearty and delicious. A serving does not only warm up your body right but also satisfy all taste buds. As my husband simply said “it just tastes so good and I can’t stand falling for it”. And my kids? They love it too.

In this post, we’re glad to share Creamy Tomato and Seafood Bisque to spice up your cooking time. It’s a crazy good mix of chopped shrimp and bay scallops, cream cheese, can diced tomatoes, chicken broth, flour, onion, carrot, celery stalks and spices. It comes out tasty and flavorful. Who can resist? My family can’t. When I served it at weekend gathering, my guests also gave it a nod. Some of them even asked me for the recipe to make at home. Yummy!

If you are finding something comforting to make for winter’s days or something good to make with seafood, this creamy tomato and seafood bisque is the way to go. Scrolling down and follow detailed instructions, then you can enjoy a good seafood bisque of your own. Let’s get started!

Creamy Tomato and Seafood Bisque

Recipe by Sandra MyersCourse: Dinner, SoupsCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Total time

1

hour 

10

minutes

It’s a crazy good mix of chopped shrimp and bay scallops, cream cheese, can diced tomatoes, chicken broth, flour, onion, carrot, celery stalks and spices. It comes out tasty and flavorful.

Ingredients

• 5 tablespoons butter

• 1 large onion, chopped

• 1 large carrot, peeled and chopped

• 2 celery stalks, chopped

• 1 large garlic clove, minced

• 1 bay leaf

• 2 teaspoons oregano

• 2 tablespoons flour

• 6 cups of chicken broth

• 1 (28 ounce) can diced tomatoes

• 1 (8 ounce) brick of cream cheese

• 2 teaspoons cooking sherry

• 2 pounds seafood, chopped (I used shrimp and bay scallops, chopped into bite size pieces)

• salt and black pepper, to taste

• Fresh parsley for garnish, if desired

Directions

• Melt butter in a soup pot over high heat. Add in all vegetables and bay leaf. Cook tender, about 10 minutes.
• Gently stir in flour and cook for another couple minutes until combine.
• Add tomatoes, oregano and broth; stir to combine then bring to a boil. Reduce heat to low and let simmer for 30 minutes.
• Add sherry and cream cheese, stir until cream cheese is melted. Reduce heat and simmer for another 10 minutes.
• Remove bay leaf. Puree with an emulsion blender.
• Return soup to stove. Add in shrimp and scallops and continue to simmer for another couple minutes until seafood is cooked.
• Season with salt and pepper to taste.
• Garnish with parsley, if desired. Serve immediately!