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Red Pepper Shrimp Bisque

We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. —Stephanie Buttars, Phoenix, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 cup chicken broth
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1 cup coarsely chopped cooked shrimp (6 ounces)
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Romano cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce


  • In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly.
  • Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.

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  • Summy
    Apr 9, 2013

    Oh my! This recipe was off the charts! I didn't have any chicken broth, so I used half of one of those Knorr vegetable cubes dissolved in hot water. I used half and half cream instead of whipping cream, to cut down the calories a bit. I served this with slices of toasted olive bread, and a brownie for dessert. This is my favorite soup ever. Restaurant quality! Thank you!

  • Aleida
    Mar 17, 2010

    I loved this soup. I didn't have any paprika in the house so I used cayenne pepper. Still very good. Thanks for sharing.