These bisque recipes are the ultimate thick and creamy soups!
Bisque is a type of French soup traditionally made with a seafood base. But these days, bisques are so much more than that.
You can make a velvety bisque out of anything you like. It can be vegan, vegetarian, or loaded with lobster, crab, or another type of seafood.
From tomato to turkey, these 20 bisque soups highlight the best and creamiest soups you can conjure up for a comforting bowl.
Creamy Bisque Recipes We Love
When I think of bisque, lobster is the first thing to come to mind. It’s lavishly rich and velvety with big meaty lumps of lobster.
In a restaurant, you’ll pay top dollar for a bowl. But at home, you can make it for a fraction of the price and it tastes just as phenomenal.
And it can be ready in just 15 minutes!
Be sure to use heavy whipping cream so this bisque turns out as creamy as can be.
This creamy creation is a seafood lover’s dream. It has a double dose of shellfish swimming in a creamy tomato seafood stock.
To make matters more decadent, there’s a glug of brandy in the mix. If you’re short on brandy, dry sherry works, too.
Oh, and opt for seafood Bouillon cubes instead of liquid stock.
The savory cubes are more concentrated, so they do wonders to enhance the flavor of the bisque.
Spring meets summer in this fresh concoction. It’s sweet, onion-flavored, and has a pinch of cayenne for some spice.
I’m all for the garnishes when it comes to this one. Pile on the avocado, cilantro, and micro-greens. If you’re a fan of chili peppers, add some of those, too.
You can get super creative and try a whole slew of toppings. Or, keep it simple and just stick to the bisque.
You’ll want to lap up this bisque all summer long!
Between the zucchini and the basil, this bisque is brimming with freshness.
You can enjoy it hot or cold too. I like to keep some extra bisque in the fridge and bust it out for a quick meal on a super hot day.
When pumpkin season is in full swing, you won’t be able to get enough of this fall bisque.
Pumpkin puree gets doctored up with a blend of warming spices and pungent ginger.
Turmeric gives it that gorgeous golden glow, and butternut squash makes it extra creamy.
Leave out the parmesan, and you have a vegan bisque that’s surprisingly as creamy as the rest.
There is one bisque I never grow tired of and that’s tomato bisque. It’s one of those soups nobody can live without.
The difference between this bisque and regular tomato soup is the addition of heavy cream.
Add a good amount of that, and you have a thick silky bowl that’s utter perfection.
Chowder and bisque come together in this incredible bowl.
It’s brimming with juicy shrimp in a bath of cognac, sherry, and a tomatoey cream base.
It’s a touch elegant, but not so much that you can’t eat it tonight.
You can use fresh or frozen shrimp, but I almost always go with the latter.
Despite which one you choose, you use the shells to develop your broth for a flavorful stock.
Want to add some more sustenance to your tomato bisque? Toss some chicken into the pot.
Leftover chicken is a quick solution to making tomato bisque more filling and full of nourishment.
This is one bisque the entire family will agree on, especially if you serve it with a side of thick garlic bread.
Mushroom lovers will be all about this humble bisque. A single bowl is overflowing with white wine-infused mushrooms in a coconut milk base.
It’s dairy-free, gluten-free, packed with nutrients, and remarkably thick given there isn’t a single ounce of cream or flour.
Cauliflower soup may sound lackluster, but I assure you it’s not.
This is one of the most flavorful, thick bisques you can make. And it doesn’t even call for heavy cream!
By roasting, the cauliflower takes on a caramelized flavor that adds more depth. Add a twist of lemon and you’ll intensify those flavors even more.
You can save some of the roasted florets for a garnish, but I can never wait. They’re just too good not to gobble up!
Looking for leftover Thanksgiving recipes to use up the rest of that turkey? Here’s one fantastic way to go about it.
You’ll saute some veggies and aromatics, then toss in the turkey with some stock. And don’t forget the roux!
That’s just a fancy term for adding flour and fat to thicken the bisque.
How gorgeous is this glowing autumn bowl?!
This festive vegan soup is rich with fall’s harvest. The base is a puree of roasted pumpkin, Granny Smith apples, and some alliums to make it more aromatic.
The garnishes make it even more cheery with a sprinkle of pomegranate arils and pumpkin seeds.
Are you intimidated by a lavish seafood bisque? Fear not because this one is easy.
It has a fresh harvest of shellfish including shrimp, crab, and crawfish.
And when you’re cooking with shellfish, you know that means one thing: Old Bay seasoning!
A little saute here, a little flour there, and then dump in the rest of the ingredients. All that’s left to do is kick back and wait.
All the work will take you about 5 minutes while you catch up on some much-needed downtime.
So this might not be ideal for cholesterol, but your tastebuds will love it!
This bisque is just about as creamy as any bisque can get.
It features three types of cheese, butter, half-n-half, and bacon.
It might sound more like a dip, but it’s also has pureed potatoes and carrots for a thick base.
Looking for a fall bisque with a healthier take? Look no further than this whimsical creation.
Canned pumpkin and coconut milk are the main stars of the show. For flavoring, garlic, allspice, and ginger do the trick.
If you want this sweet, you can add coconut sugar, but I tend to leave it out.
Say, another way you can make a sensational tomato bisque is by tossing in some bacon.
Canned tomatoes are perfect for this as they guarantee a richer flavor. And don’t be shy about the bacon!
Cook the bisque in the bacon grease, and you have an additional layer of flavor.
Got a bunch of carrots you need to use up? Perfect! You can make this soup today.
You want to roast the carrots, then, build more layers by adding garlic, onions, and some spices.
Be sure to add the lemon juice right at the end. If you add it too early, the bisque might wind up bitter.
Packed with vitamins and protein, this bisque is the immune booster you want with the flavor to match.
Roasting the red peppers makes them more robust and brings out their sweetness. And who can say no to shrimp?
There’s even a touch of capsaicin, which is great for your health.
The Irish can make a mean stew, but did you know that they also make an incredible shellfish bisque?
The base of this bisque is rich in flavor thanks to the veggies, tomato paste, lemongrass, garlic, and dried herbs.
Of course, there’s no question the best part is the addition of large, succulent sea scallops.
This ultra-luxe bowl is not only cozy and classy, but it can also be ready in under an hour.
So make yourself a pot and indulge! You’ve earned it.
I know what you’re thinking. Is this soup worthy of my cheat day? The answer is yes, it totally is!
This recipe takes the concept of beer cheese dip and turns it into a meal.
The cheddar cheese adds a nice bite and makes it very rich. As for the beer, a crisp lager has the flavor to match.
If you want to go bolder, use sharp cheddar cheese and a robust stout or porter.
Don’t forget the bread for dipping!
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