Crab and Shrimp Seafood Bisque — Creamy, Cozy, and Just a Little Fancy

I don’t make this soup every day. It’s not a Tuesday-night-chicken-and-rice situation. This is the soup I make when I want to feel a little spoiled — like maybe I’ve earned a treat. It’s creamy, it’s rich, and if you bring it to the table with a basket of warm bread, people will think you worked a whole lot harder than you actually did.

Bisque sounds fancy — French restaurants love to make it seem mysterious — but really, it’s just slow-cooked veggies, good broth, cream, and in this case, sweet crab and tender shrimp. The magic is in how it all comes together. The smell alone will have people hovering in the kitchen pretending to “help.”

Why You’ll Love This Recipe

• Restaurant-worthy, at home — Impress your guests without paying for white tablecloth service.

• Special without being fussy — You can make it on a weeknight if you feel like treating yourself.

• Creamy and comforting — The kind of soup that makes you sit down and savor.

• Full, rich flavor — Sweet crab, tender shrimp, a hint of spice, and a velvety base.

• Perfect for bread-dunking — Need I say more?

Here’s What You’ll Need

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped carrot

• 2 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional, but nice for a little heat)

• Salt and black pepper to taste

• 1/4 cup all-purpose flour

• 4 cups seafood or chicken broth

• 1 cup heavy cream

• 1/2 pound cooked crab meat (pick through for shells)

• 1/2 pound cooked shrimp (peeled, deveined, cut into bite-sized pieces)

• 2 tablespoons sherry (optional, but it makes you feel like a pro)

• Fresh parsley or chives, for garnish

How to Make It — No Rushing

1. Start with the basics. Heat the olive oil in a big soup pot over medium heat. Add the onion, celery, and carrot. Let them cook for about 5 minutes, stirring now and then — you want them soft, not brown. Add the garlic and give it another minute.

2. Build flavor. Stir in the tomato paste, paprika, and cayenne (if you’re feeling spicy). Add a pinch of salt and pepper. Let it cook for a couple minutes — the tomato paste will darken and smell a little sweet.

3. Thicken it up. Sprinkle the flour over the veggies. Stir it in until you can’t see any white bits. Let it cook for a minute so you don’t get that raw flour taste later.

4. Add the broth. Slowly pour in your seafood or chicken broth while you stir — it helps keep it smooth. Once it’s in, bring it up to a gentle simmer and let it bubble away for about 10 minutes.

5. Make it silky. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, just ladle it into a regular blender in batches and pour it back into the pot.

6. Bring in the cream. Stir in the heavy cream and let it simmer on low for another 10 minutes. It’ll thicken slightly and turn that pretty light-orange color.

7. Seafood time. Gently stir in the crab and shrimp. If you’re using sherry, pour it in now. Keep the heat low and let it warm through for about 5 minutes. Don’t boil it — cream doesn’t like that, and neither does seafood.

8. Taste. Add more salt or pepper if you think it needs it.

9. Serve. Ladle into bowls, sprinkle with parsley or chives, and keep the bread basket close.

A Few Tips

• Making it ahead? Stop before adding the seafood and cream. Reheat gently, then add those in right before serving.

• Sherry isn’t required, but if you have it, it’s worth using.

• Bread isn’t optional — not in my kitchen.

This is the kind of soup you don’t just eat — you sit with it. You dunk your bread, you lean back in your chair, and you maybe think, I should really make this again soon.