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

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

Instructions

  • 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.

Notes

Recipe very slightly adapted from A Dish of Daily Life

Nutrition

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