Elegant Seafood Bisque Recipe

Elegant Seafood Bisque Recipe
Elegant Seafood Bisque Recipe photo by Taste of Home
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Elegant Seafood Bisque Recipe

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Creamy bisque is elegant enough for sit-down dinners yet hearty enough for casual gatherings.—Mike Payne, Hixson, Tennessee
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons olive oil, divided
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon chicken bouillon granules
  • 2 cans (15 ounces each) tomato sauce
  • 2 cups tomato juice
  • 1 cup white wine or additional broth
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup heavy whipping cream
  • 1 cup uncooked medium shrimp, peeled and deveined
  • 1 cup frozen uncooked lobster chunks, thawed
  • Additional chopped basil

Directions

In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil).
Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil. Yield: 10 servings (2-1/2 quarts).
Originally published as Seafood Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p90

Nutritional Facts

1 cup: 254 calories, 16g fat (7g saturated fat), 70mg cholesterol, 1107mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons olive oil, divided
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon chicken bouillon granules
  • 2 cans (15 ounces each) tomato sauce
  • 2 cups tomato juice
  • 1 cup white wine or additional broth
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup heavy whipping cream
  • 1 cup uncooked medium shrimp, peeled and deveined
  • 1 cup frozen uncooked lobster chunks, thawed
  • Additional chopped basil
  1. In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  2. Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil).
  3. Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil. Yield: 10 servings (2-1/2 quarts).
Originally published as Seafood Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p90

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