Spicy Seafood Bisque Recipe
Spicy Seafood Bisque Recipe photo by Taste of Home
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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
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: 105 calories, 3g fat (1g saturated fat), 65mg cholesterol, 714mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 11g 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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lisa53202 User ID: 1079567 140387
Reviewed Jan. 24, 2014

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

clgathome User ID: 1308484 58174
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."

girliesmom User ID: 7234925 58172
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."

VickyGr User ID: 3795063 57594
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."

barb312 User ID: 3176348 137513
Reviewed Dec. 9, 2009

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

lisa53202 User ID: 1079567 61444
Reviewed Dec. 19, 2008

"We love this. I prepare the soup the night before, then add the pasta, shrimp and crab after work the following day."

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