Easy Shrimp Bisque

This easy shrimp bisque recipe, or the best shrimp bisque recipe as my husband calls it, is a rich, warming, and cozy soup made in one pot

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Prep Time: 10 mins

COOK TIME: 20 mins


– 2 tablespoons butter – 2 sticks celery chopped – 1 medium carrot chopped – 1/4 cup green onion chopped, more for garnish – 2 cloves garlic finely chopped – 1/3 cup flour plus 2 tablespoons – 1 cup heavy whipping cream – 5-6 cups shrimp stock homemade – 2 lb raw shrimp jumbo size (about 15 pieces) raw & wild-caught, peeled - deveined - washed & chopped – 4 slices rustic bread or french bread, cut into cubes and baked at 400F until toasted. – salt & pepper to taste

In a large stock pot or Dutch oven, melt butter over medium heat, then add the celery, onions, and carrots to cook for about 5 minutes. Stir occasionally while the veggies sauté.

Step 1

Add the garlic and cook for about 1 minute until fragrant. Add the flour and stir for 1 minute. This will form a roux which is a light beige paste that will thicken the soup.

Step 2

Slowly whisk in the heavy whipping cream, until everything is combined and smooth. There should be no lumps of flour left.

Step 3

Pour in the shrimp stock and mix until combined. Cook for 10 minutes until the contents of the pot have thickened.

Step 4

Add shrimp and bring the soup to a gentle boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 5

Serve hot with toasted croutons and chopped green onion. Enjoy!

Step 6


Bread bun