Tomatoes and cream cheese add a rich creaminess to this delicious seafood bisque recipe. You won’t be able to stop at just one bowl!
Did you know January is National Soup Month? I could live on soup this time of year, especially seafood bisque!
One of my favorite soups is a lobster bisque recipe, but lobster can get a little pricey. Tomato bisque is just a little too plain for us. Seafood bisque is a great alternative!
Truth be told, soup might be my favorite thing about the cold weather besides snowshoeing, boots and wool socks.
Needless to say, I’m not a huge fan of the cold.
My husband and kids love it though. They love to ski and snowboard. I learned to ski as an adult, and I did enjoy it, but I found out last winter that I have a fracture in my neck, and now skiing is too risky. I think the thing that I will miss the most about it though is being able to watch my kids and their friends.
We have a ski condo in Vermont, so I guess I’ll be cooking soup for everyone while they’re out having fun.
This Creamy Tomato Seafood Bisque is one of my new favorites. It’s hearty enough to make a meal out of it, paired with a light salad.
Doesn’t it look good? Wish you had a bowl of it right now? Me too!
It’s a good thing it’s so easy to make!
- 5 tablespoons butter
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 celery rib, chopped
- 1 large garlic clove, minced
- 1 bay leaf
- 2 sprigs of fresh thyme
- 2 tablespoons flour
- 6 cups of chicken broth (I used chicken broth because I tend to always have that on hand)
- 28 oz can of chopped tomatoes
- 1 brick of cream cheese
- 2 teaspoons cooking sherry
- 2 pounds seafood, chopped (I used shrimp and bay scallop, chopped the shrimp into bite size pieces)
- salt and black pepper to taste
- chopped parsley as garnish (optional)
- In a large sauce pot, melt butter over high heat.
- Add all vegetables, bay leaf and fresh thyme.
- Cook until vegetables are tender, approximately 10 minutes.
- Add flour and cook for another couple minutes, stirring to combine.
- Add tomatoes and broth; stir to combine; bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add cream cheese and sherry; stir and let cream cheese dissolve; simmer for another 10 minutes.
- Remove bay leaf and thyme sprigs.
- Puree in blender, or use an immersion blender.
- Return pot to stove; add shrimp and scallops; continue to simmer for another couple minutes until seafood is cooked.
- Season to taste with salt and pepper.
- Garnish with chopped parsley, if desired.
I hope you enjoy this tomato seafood bisque recipe as much as we do!