Creamy Tomato Seafood Bisque

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Shrimp and scallops engulfed in a creamy tomato soup made with veggies, tomatoes, and cream cheese.  This one is a must make for you seafood lovers out there!

Creamy Tomato Seafood Bisque

Happy Friday! Do I have a little somethin’ somethin’ special for you all today!

If you love seafood like we do — and SOUP like we do, this Creamy Tomato Seafood Bisque needs to get made in your kitchen this weekend!


Creamy Tomato Seafood Bisque - An Affair from the Heart


This beauty of a recipe came from my dear friend, Michelle.  Michelle is the blogger behind the blog A Dish of Daily Life.  A Dish of Daily Life is a food and travel blog based about an hour and a half outside New York City,  in Connecticut.  Michelle specializes in easy-to-make tasty healthy recipes, helpful how-to’s, travel adventures and tips and tidbits of her family’s daily life.

She is a busy wife, a Mom of 3 kids and fur Mom to 7.  Michelle is an avid sports fan, watching her kids excel in all of their sports, as well as a passionate runner herself.


Creamy Tomato Seafood Bisque

This past week, Michelle had a very scary surgery, and she is going to be recuperating for a while.   In the world of a blogger, especially one that blogs as a source of income for their family, time off means loss of traffic.  That’s scary to think about.  So, a bunch of us, her blogger friends, decided that we wanted to not only help her be able to relax and get the rest she needed, by sending you, our readers, over to her place to find another great blog, as well as delicious recipes like this one!



Here is a picture from a blogging event in 2015 – Debbie, myself, Michelle and Linda.

There are a whole bunch of bloggers making recipes from Michelle’s collection — Interested in seeing who is making what?? Here’s the master list!

December Recipes

January Recipes


Creamy Tomato Seafood Bisque

I say this pretty much every time I share a seafood recipe with you all.  I don’t know why I don’t make more seafood at home?  When I saw this recipe on Michelle’s blog, I was a little nervous to look at the recipe.

It HAD to be difficult, right?

Seriously — SO easy to make, and I loved the outcome.  This one will be made again and again.

I didn’t change much, except I substituted oregano in place of the thyme that Michelle used in her recipe. We aren’t big fans of thyme here in our house. 


Creamy Tomato Seafood Bisque

Carrots, celery, onion and butter with a bay leaf, doing a little cooking to tenderize the veggies.


Creamy Tomato Seafood Bisque

Add in tomatoes, stock and oregano and let it cook for about 30 minutes.   Add in a block of cream cheese and some cooking sherry, cook until the cream cheese melts in.  With an emulsion blender, puree until smooth and creamy.


Creamy Tomato Seafood Bisque

Add in 2 pounds of chopped seafood.  I used scallops and shrimp per Michelle’s suggestion, which was a good call!


Creamy Tomato Seafood Bisque

Serve it up with some nice crusty bread and dig in!  Let’s get tot he recipe!  M.



Overhead of Creamy Tomato Seafood Bisque in a white bowl
4.45 from 181 votes
Print Recipe

Creamy Tomato Seafood Bisque

Shrimp and scallops engulfed in a creamy tomato soup made with veggies, tomatoes and cream cheese. This one is a must make for you seafood lovers out there!
Prep Time15 minutes
Cook Time55 minutes
Additional Time40 minutes
Total Time1 hour 50 minutes
Cuisine: American
Keyword: Creamy Tomato Seafood Bisque, easy seafood bisque, how to make seafood bisque, tomato bisque
Servings: 8
Calories: 269kcal
Author: Michaela Kenkel


  • 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


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


Recipe very slightly adapted from A Dish of Daily Life


Serving: 1g | Calories: 269kcal | Carbohydrates: 10g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 1366mg | Fiber: 1g | Sugar: 3g

I thought I would share a couple more of the recipes I can’t wait to try over at A Dish Of Daily Life.

Crab Imperial Appetizers


Italian Panini
PB & J Bar Cookies


Salsa Verde

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  1. I can’t wait to make this but w/that being said, I read all comments and have to share my input on cream cheese…..if u love Alfredo sauce or any cream sauce but hate the calories (heavy cream) that go w making it, I’ve been using fat free or low-fat cream cheese as long as u have some form of hot liquid in the pan….

  2. I made this bisque today. My husband and I are HUGE sea foodies. I used fresh oregano and freshly chopped parsley before emulsifying. Also threw in some Alaskan Pollack at the end. It is out of this world good! It’s a keeper I will definitely be making again! Thanks!

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