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

Spicy Seafood Bisque Recipe

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This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks North Palm Beach, Florida
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 10-12 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/2 cup uncooked small shell pasta or elbow macaroni
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Nutritional Facts

1 cup equals 105 calories, 3 g fat (1 g saturated fat), 65 mg cholesterol, 714 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.


  1. In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink. Yield: 10-12 servings (about 3 quarts).
Originally published as Spicy Seafood Bisque in Taste of Home June/July 2004, p35

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Reviewed Jan. 24, 2014

"I have also been making this bisque for years...we love it."

Reviewed Nov. 29, 2013

"I've been making this soup for years (Since finding this delicious recipe in my TOH magazine!).

It never disappoints. Croutons make a tasty garnish."

Reviewed Apr. 21, 2013 Edited Apr. 1, 2016

"This is one of my favorite soups. When I want to splurge, I use "real," chopped crabmeat, rather than the canned."

Reviewed Jan. 3, 2012

"I've made this time and time again. One of my favorite recipes. I usually omit the crab, still turns out great. Easy to make and full of flavor."

Reviewed Dec. 9, 2009

"This soup is very tasty - a good meal on a cold evening. It's quick and easy to make, also."

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