Easy Shrimp Bisque

If you’re yearning for a soulful soup, but don’t feel like slaving over the stove, turn to this simple recipe for a mostly homemade seafood “bisque.” First, you’ll sauté chopped shrimp in a saucepan and set aside. Next, in that same pan, you’ll heat a splash of brandy (which gives the soup an earthy complexity), a can of tomato soup, and cream for just five minutes. Ladle the soup into bowls before topping with shrimp and chives. The transformation is pretty incredible. This recipe takes a basic can of soup and morphs it into a satisfying, well-rounded meal. One that comes together in under 20 minutes, too.

easy-shrimp-bisque
Photo by  David Prince
Easy Shrimp Bisque 4.5 302 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 511 calories
    • Calories 241 calories from fat
    • Fat 27 g
    • Sat Fat 16 g
    • Cholesterol 261 mg
    • Sodium 1,627 mg
    • Protein 28 g
    • Carbohydrate 37 g
    • Sugar 20 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 100 mg
If you’re yearning for a soulful soup, but don’t feel like slaving over the stove, turn to this simple recipe for a mostly homemade seafood “bisque.” First, you’ll sauté chopped shrimp in a saucepan and set aside. Next, in that same pan, you’ll heat a splash of brandy (which gives the soup an earthy complexity), a can of tomato soup, and cream for just five minutes. Ladle the soup into bowls before topping with shrimp and chives. The transformation is pretty incredible. This recipe takes a basic can of soup and morphs it into a satisfying, well-rounded meal. One that comes together in under 20 minutes, too.

Ingredients

  1. Check 1 tablespoon butter
  2. Check 1 pound peeled and deveined medium or large shrimp, chopped
  3. Check kosher salt and black pepper
  4. Check 2 tablespoons brandy
  5. Check 2 14.5-ounce can tomato soup
  6. Check 1 cup heavy cream
  7. Check 1 tablespoon chopped fresh chives

Directions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Season shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes; transfer to plate.
  3. Add the brandy to the pan, then the tomato soup and the heavy cream, and simmer until heated through and slightly thickened, 4 to 5 minutes.
  4. Ladle the soup into bowls and top with the shrimp and the chives.