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 that I never knew about and that never healed properly, 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!
CREAMY TOMATO SEAFOOD BISQUE
In a large saucepot, melt butter over high heat. Add all of the vegetables, bay leaf and fresh thyme. Cook the vegetables until tender, about ten minutes.
Add your flour and cook for a few more minutes, stirring to combine.
Then you’re going to add the tomatoes and chicken broth. Stir the mixture to combine and bring it to a boil. Reduce the heat and simmer for thirty minutes.
Add the cream cheese and sherry, and allow the cream cheese to dissolve while simmering for another ten minutes. Remove the bay leaf and thyme sprigs before pureeing. You can either use a blender or an immersion blender. Personally I love my immersion blender!
Return your pot to the stove, add your seafood and simmer the soup for another few minutes while the seafood cooks. Season to taste with salt, pepper, and chopped parsley if desired.
Dinner is served!
MORE SOUP RECIPES YOU MAY ENJOY
Now for the recipe!
- 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.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 62gSaturated Fat: 38gCholesterol: 190mgSodium: 6425mgCarbohydrates: 11gSugar: 8gProtein: 8g