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Spicy Seafood Bisque


  • 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


  • 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.

Nutrition Facts

1 cup: 105 calories, 3g fat (1g saturated fat), 65mg cholesterol, 714mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 11g protein.


Average Rating: 5
  • lisa53202
    Jun 21, 2007

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

  • clgathome
    Dec 31, 1969

    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
    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
    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
    Dec 9, 2009

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

  • lisa53202
    Jun 21, 2007

    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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