25 Bisque Recipes That Will Make Your Taste Buds Dance with Joy

I’ve attached a video for every recipe below from my favorite home cooks.

Bisque is a creamy, smooth soup that’s perfect for cold days or fancy dinners. You can make bisque with seafood like lobster and crab, or even vegetables like pumpkin and carrots. It’s rich, flavorful, and easier to make than you might think.

Want to impress your friends and family with a fancy meal? Try making bisque at home. You’ll feel like a top chef when you serve this velvety soup. With a few simple steps, you can create a dish that tastes like it came from a fancy restaurant.

Lobster Bisque

You’ll need:

• 2 lobster tails
• 4 cups seafood stock
• 1 cup heavy cream
• 1/4 cup butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/4 cup flour
• 1/4 cup white wine
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Cook lobster tails and chop meat. Save shells.

   
   
2. 
   

   Melt butter in a pot. Add veggies and cook until soft.

   
   
3. 
   

   Stir in flour and tomato paste. Cook for 2 minutes.

   
   
4. 
   

   Pour in wine, stock, and add shells. Simmer for 30 minutes.

   
   
5. 
   

   Remove shells. Blend soup until smooth.

   
   
6. 
   

   Add cream, lobster meat, and thyme. Heat through.

   
   
7. 
   

   Season with salt and pepper. Serve hot and enjoy!

   
   

Crab Bisque

You’ll need:

• 1 lb crab meat
• 4 cups seafood stock
• 1 cup heavy cream
• 1 onion, diced
• 2 celery stalks, chopped
• 2 tbsp butter
• 2 tbsp flour
• 1/4 cup sherry
• 1 tsp Old Bay seasoning
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot. Add onion and celery, cooking until soft.

   
   
2. 
   

   Stir in flour and cook for 2 minutes.

   
   
3. 
   

   Pour in stock, sherry, and Old Bay. Simmer for 15 minutes.

   
   
4. 
   

   Add cream and crab meat. Heat through.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy!

   
   

Shrimp & Crab Seafood Bisque

Ingredients:

• 1/2 pound lump crabmeat
• 1/2 pound medium shrimp, peeled and deveined
• 4 tablespoons butter
• 1/4 cup flour
• 1 onion, diced
• 2 cups seafood stock
• 1 cup heavy cream
• Salt and white pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook until soft.

   
   
2. 
   

   Stir in flour to make a roux. Cook for 2 minutes, stirring constantly.

   
   
3. 
   

   Slowly pour in seafood stock, whisking to prevent lumps. Simmer for 15 minutes.

   
   
4. 
   

   Blend the soup until smooth using an immersion blender.

   
   
5. 
   

   Add heavy cream and bring to a gentle simmer.

   
   
6. 
   

   Add shrimp and cook for 3-5 minutes until pink.

   
   
7. 
   

   Stir in crabmeat and heat through.

   
   
8. 
   

   Season with salt and white pepper to taste.

   
   
9. 
   

   Serve hot and enjoy your creamy seafood bisque!

   
   

Corn And Leek Bisque

Ingredients:

• 2 tablespoons butter
• 2 leeks, white and light green parts only, chopped
• 4 cups fresh corn kernels
• 1 bay leaf
• 2 cloves garlic, minced
• 4 cups chicken stock
• Salt and pepper to taste
• Pinch of cayenne pepper
• 1/2 cup heavy cream

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.

   
   
2. 
   

   Add corn, bay leaf, and garlic. Cook for 3-4 minutes, stirring often.

   
   
3. 
   

   Pour in chicken stock and season with salt, pepper, and cayenne. Bring to a simmer and cook for 20 minutes.

   
   
4. 
   

   Remove bay leaf. Blend the soup until smooth using an immersion blender or regular blender.

   
   
5. 
   

   Stir in heavy cream and heat through. Taste and adjust seasoning if needed.

   
   
6. 
   

   Serve hot, garnished with a sprinkle of fresh corn kernels if you like.

   
   

Zucchini Bisque

Ingredients:

• 4 cups chopped zucchini
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.

   
   
2. 
   

   Add zucchini and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
3. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
4. 
   

   Stir in cream and season with salt and pepper.

   
   
5. 
   

   Serve hot, garnished with fresh basil.

   
   

Pumpkin Ginger Bisque

Ingredients:

• 2 cups pumpkin puree
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: pumpkin seeds for garnish

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion and cook until soft.

   
   
2. 
   

   Stir in garlic and ginger. Cook for 1 minute.

   
   
3. 
   

   Add pumpkin puree and vegetable broth. Bring to a boil, then simmer for 15 minutes.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in coconut milk and season with salt and pepper.

   
   
6. 
   

   Serve hot, garnished with pumpkin seeds if desired.

   
   

Tomato Bisque

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. 
   

   Heat butter and olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Add garlic and cook for another minute. Stir in crushed tomatoes, broth, and basil.

   
   
3. 
   

   Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in heavy cream and season with salt and pepper.

   
   
6. 
   

   Simmer for an additional 5 minutes. Serve hot and enjoy your creamy tomato bisque!

   
   

Creamy Chicken Tomato Bisque

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp flour
• 4 cups chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 cups cooked, shredded chicken
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.

   
   
2. 
   

   Add garlic and cook for 1 minute. Stir in flour and cook for another minute.

   
   
3. 
   

   Pour in chicken broth and crushed tomatoes. Bring to a simmer and cook for 15 minutes.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in shredded chicken and heavy cream. Simmer for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper to taste. Serve hot and enjoy your creamy chicken tomato bisque!

   
   

Vegan Mushroom Soup

Ingredients:

• 1 lb mixed mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup cashews, soaked
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Sauté onions and garlic in olive oil until soft.

   
   
2. 
   

   Add mushrooms and cook until they release their liquid.

   
   
3. 
   

   Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.

   
   
4. 
   

   Blend cashews with 1 cup of the soup until smooth.

   
   
5. 
   

   Add cashew mixture back to the pot and stir well.

   
   
6. 
   

   Season with soy sauce, thyme, salt, and pepper.

   
   
7. 
   

   Simmer for 5 more minutes until thickened.

   
   
8. 
   

   Serve hot, garnished with fresh parsley.

   
   

Three Cheese Bisque

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, cook until softened.

   
   
2. 
   

   Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and cream.

   
   
3. 
   

   Bring to a simmer, stirring constantly until thickened.

   
   
4. 
   

   Reduce heat to low. Add cheeses gradually, stirring until melted.

   
   
5. 
   

   Season with salt and pepper. Serve hot, garnished with chives.

   
   

Simple Pumpkin Coconut Bisque

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups pumpkin puree
• 2 cups chicken broth
• 1 can coconut milk
• 1 teaspoon curry powder
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

   
   
2. 
   

   Stir in garlic and cook for 1 minute. Add pumpkin puree, chicken broth, and coconut milk.

   
   
3. 
   

   Mix in curry powder, salt, and pepper. Bring to a simmer and cook for 10 minutes.

   
   
4. 
   

   Blend the soup until smooth. You can use an immersion blender or regular blender.

   
   
5. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your creamy pumpkin coconut bisque!

   
   

Tomato Bacon Bisque

Ingredients:

• 4 cups roasted tomatoes
• 4 slices bacon, diced
• 1 onion, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. 
   

   Cook bacon in a large pot until crispy. Remove and set aside.

   
   
2. 
   

   Sauté onion and celery in bacon fat until soft. Add garlic and cook for 1 minute.

   
   
3. 
   

   Add roasted tomatoes, broth, and tomato paste. Simmer for 15 minutes.

   
   
4. 
   

   Blend the soup until smooth. Return to pot and stir in cream and basil.

   
   
5. 
   

   Season with salt and pepper. Heat through.

   
   
6. 
   

   Serve hot, topped with crispy bacon pieces.

   
   

Creamy Seafood Bisque

Ingredients:

• 1/4 cup butter
• 1 onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb crab meat
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. 
   

   Melt butter in a large pot. Add onion, celery, and garlic. Cook until soft.

   
   
2. 
   

   Stir in flour and cook for 1 minute.

   
   
3. 
   

   Slowly add seafood stock, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.

   
   
4. 
   

   Add cream, shrimp, and crab. Cook for 5 minutes or until shrimp is pink.

   
   
5. 
   

   Season with salt and pepper. Garnish with parsley before serving.

   
   

Enjoy your creamy seafood bisque!

Garlicky Cheddar Cheese Bisque

Ingredients:

• 2 cups Bisquick mix
• 2/3 cup milk
• 1 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 2 tablespoons butter, melted

Instructions:

1. 
   

   Preheat your oven to 450°F (230°C).

   
   
2. 
   

   Mix Bisquick, milk, and cheddar cheese in a large bowl until just combined.

   
   
3. 
   

   Drop spoonfuls of the dough onto an ungreased baking sheet.

   
   
4. 
   

   Bake for 8-10 minutes or until golden brown.

   
   
5. 
   

   While baking, mix melted butter with garlic powder.

   
   
6. 
   

   Brush the warm biscuits with the garlic butter mixture.

   
   
7. 
   

   Serve your garlicky cheddar biscuits warm and enjoy!

   
   

Sweet Potato And Crab Soup

Ingredients:

• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 oz crab meat
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. 
   

   Melt butter in a large pot. Add onions and garlic, cook until soft.

   
   
2. 
   

   Add sweet potatoes and broth. Bring to a boil, then simmer for 15 minutes.

   
   
3. 
   

   Blend the soup until smooth. Return to pot and stir in cream.

   
   
4. 
   

   Add crab meat and cook for 5 more minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot, garnished with fresh thyme.

   
   

Parsnip & Celery Root Bisque

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 parsnips, peeled and diced
• 1 celery root, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• Salt and pepper to taste
• Optional: cream for garnish

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

   
   
2. 
   

   Add parsnips and celery root. Cook for 4 minutes, stirring occasionally.

   
   
3. 
   

   Add garlic and cook for 1 more minute.

   
   
4. 
   

   Pour in stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.

   
   
5. 
   

   Use an immersion blender to puree the soup until smooth. If you don’t have one, let the soup cool slightly and blend in batches.

   
   
6. 
   

   Taste and adjust seasoning if needed. Serve hot with a swirl of cream if desired.

   
   

Autumn Bisque

Ingredients:

• 2 cups butternut squash, cubed
• 1 carrot, chopped
• 1 potato, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup cream
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 450°F.

   
   
2. 
   

   Toss squash, carrot, potato, and onion with olive oil, salt, and pepper. Spread on a baking sheet.

   
   
3. 
   

   Roast vegetables for 20 minutes, stirring halfway through.

   
   
4. 
   

   Transfer roasted veggies to a pot. Add broth and simmer for 15 minutes.

   
   
5. 
   

   Blend the soup until smooth.

   
   
6. 
   

   Stir in cream and heat through. Season to taste.

   
   
7. 
   

   Serve hot and enjoy your cozy autumn bisque!

   
   

Ginger Butternut Squash Bisque

Ingredients:

• 1 butternut squash, halved and seeded
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Roast the squash at 400°F for 40-45 minutes until tender. Let it cool, then scoop out the flesh.

   
   
2. 
   

   Heat oil in a large pot. Add onion, carrots, and celery. Cook until soft, about 10 minutes.

   
   
3. 
   

   Add garlic and ginger. Stir for 1 minute.

   
   
4. 
   

   Add roasted squash and broth. Bring to a boil, then simmer for 15 minutes.

   
   
5. 
   

   Blend the soup until smooth.

   
   
6. 
   

   Stir in cream and season with salt and pepper.

   
   
7. 
   

   Serve hot and enjoy your comforting bisque!

   
   

Asparagus Soup With Lemon Creme Fraiche

Ingredients:

• 1 lb asparagus, trimmed and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup crème fraîche
• 1 lemon, juiced
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a pot. Add onion and garlic, cooking until soft.

   
   
2. 
   

   Add asparagus and broth. Bring to a boil, then simmer for 15 minutes.

   
   
3. 
   

   Blend the soup until smooth.

   
   
4. 
   

   Stir in half the lemon juice. Season with salt and pepper.

   
   
5. 
   

   Mix crème fraîche with remaining lemon juice.

   
   
6. 
   

   Serve soup in bowls. Top with a dollop of lemon crème fraîche.

   
   

Beer Cheese Soup

Ingredients:

• 1/4 cup butter
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup beer
• 2 cups shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a pot. Add onion, carrots, and celery. Cook until soft.

   
   
2. 
   

   Stir in flour. Cook for 1 minute.

   
   
3. 
   

   Pour in broth and beer. Simmer until thick.

   
   
4. 
   

   Add cheese and cream. Stir until cheese melts.

   
   
5. 
   

   Mix in mustard, salt, and pepper.

   
   
6. 
   

   Serve hot and enjoy your tasty Beer Cheese Soup!

   
   

Elegant Seafood Bisque

Ingredients:

• 1 onion, diced
• 2 garlic cloves, minced
• 3 tbsp oil
• 1/4 cup flour
• 4 cups seafood stock
• 1 lb mixed seafood (shrimp, crab, clams)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh herbs for garnish

Instructions:

1. 
   

   Sauté onion and garlic in oil until soft.

   
   
2. 
   

   Stir in flour and cook for 2 minutes.

   
   
3. 
   

   Slowly add stock, stirring constantly.

   
   
4. 
   

   Add seafood and simmer for 10 minutes.

   
   
5. 
   

   Stir in cream and cook for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Garnish with herbs and serve hot.

   
   

Pumpkin-Coconut Soup

Ingredients:

• 2 cups pumpkin puree
• 1 can coconut milk
• 2 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp curry powder
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and garlic, sauté until golden.

   
   
2. 
   

   Stir in pumpkin puree, coconut milk, and chicken broth. Bring to a boil.

   
   
3. 
   

   Add curry powder, nutmeg, salt, and pepper. Reduce heat and simmer for 10 minutes.

   
   
4. 
   

   Blend until smooth using an immersion blender or regular blender in batches.

   
   
5. 
   

   Serve hot, garnished with a swirl of cream or pumpkin seeds if desired.

   
   

Carrot Soup With Orange & Tarragon

Ingredients:

• 2 lbs carrots, chopped
• 1 onion, diced
• 2 tbsp butter
• 4 cups vegetable broth
• 1/2 cup orange juice
• 1 tbsp brandy
• 2 tsp fresh tarragon, chopped

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add carrots and onion, cook for 8 minutes until onion softens.

   
   
2. 
   

   Pour in broth, bring to a boil. Reduce heat and simmer for 10-12 minutes until carrots are very tender.

   
   
3. 
   

   Let the soup cool slightly. Blend until smooth.

   
   
4. 
   

   Return soup to pot. Stir in orange juice, brandy, and tarragon.

   
   
5. 
   

   Heat through and serve. Garnish with fresh tarragon if desired.

   
   

Creamy Corn & Crab Chowder

Ingredients:

• 1 cup crab meat
• 2 cups corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste
• Chives for garnish

Instructions:

1. 
   

   Melt butter in a pot over medium heat. Add onion and garlic, cooking until soft.

   
   
2. 
   

   Stir in flour to make a paste. Slowly whisk in chicken broth.

   
   
3. 
   

   Add corn and bring to a simmer. Cook for 5 minutes.

   
   
4. 
   

   Pour in cream and add crab meat. Simmer for another 5 minutes.

   
   
5. 
   

   Season with salt and pepper to your liking.

   
   
6. 
   

   Serve hot, garnished with fresh chives.

   
   

Clam Chowder

You’ll need:

• 2 cans chopped clams with juice
• 2 cups diced potatoes
• 1 diced onion
• 2 celery stalks, chopped
• 2 tbsp butter
• 2 cups half-and-half
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a pot. Add onions and celery. Cook until soft.

   
   
2. 
   

   Stir in flour. Cook for 1 minute.

   
   
3. 
   

   Pour in clam juice and 1 cup water. Add potatoes.

   
   
4. 
   

   Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.

   
   
5. 
   

   Stir in half-and-half and clams. Heat through but don’t boil.

   
   
6. 
   

   Season with salt and pepper. Serve hot!