Make a pot of this incredible shrimp bisque for a classy dish the whole family will love! It doesn’t get any better than this warm, hearty soup, featuring outrageous shrimp and tomato basil. Serve a bowl of this on a cold evening for a meal no one will forget! Use the video or written instructions below to learn how to make this easy but delicious recipe.

Shrimp Bisque Recipe

Ingredients you will need:

  • 1 lb. raw, fresh-peeled, and deveined shrimp
  • 1 large can diced tomatoes with basil
  • 1 C. carrots, chopped
  • 1 C. celery, chopped
  • 1 C. red pepper, chopped
  • 1/4 C. chopped shallots
  • 2 garlic cloves, chopped
  • Fresh basil
  • 4 C. chicken stock
  • 1 C. freshly-grated Parmesan cheese
  • 2 C. heavy cream or whole milk
  • 3 T. sherry
  • Extra virgin olive oil
  • Salt and pepper to taste

Saute vegetables in extra virgin olive oil until tender.

Jess adds vegetables to pan.

Add chicken stock, heavy cream (or whole mil), tomatoes, and sherry.

Chicken stock is added to vegetables.



Add shrimp. Cook until opaque.

Uncooked shrimp are added to soup.

Add Parmesan cheese and basil leaves. Stir.

Parmesan cheese is added to soup.

Remove from heat and top with more basil.

Shrimp bisque is stirred with bay leaves.

Serve and enjoy!

Jess poses with completed shrimp and tomato basil soup.

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Shrimp and Tomato Basil Soup Recipe Transcript

Start Video Transcript

Hi there! Jess in the Rada Kitchen, thanks for joining me. Today we are going to whip up some tomato basil and shrimp soup. It’s creamy and delicious and goes great with some crusty bread. We’re going to start by chopping some vegetables.

So we need about a cup’s worth of chopped celery, carrots, shallots, and sweet red pepper. You want to do a pretty fine chop. With my Rada French Chef knife I’m going to just come in and chop up our celery. And finely chop our carrots. Now for our red pepper. Remove the stem and seeds. So we’re going to use a sweet shallot for this. Just going to come down the top. This is a good size. And lastly, a few cloves of garlic. And into our bowl and we’re ready to start sweating these on the stove.

OK, so I have some extra virgin olive oil in our pan. You could use butter if you wanted to, I’m just cutting out some calories and fat. And we are going to cook these until the vegetables are nice and tender and soft. So to our vegetables we are going to add 4 cups of chicken stock. Then we’re going to add in one whole bay leaf, some sherry, just a few tablespoons. Sea salt. And some white pepper. Give that a stir. And then lastly I have 28 ounces of chopped tomato with basil. And let that simmer.

So we’ve let our soup reduce down and our vegetables are nice and tender. We are going to slowly stir in two cups of heavy cream. If you wanted to lighten this, you could use some half and half. And to that one cup of grated Parmesan cheese. And we’re ready to add our shrimp. So here we have one pound of fresh-caught Gulf shrimp. We’re going to put it in our pot and let it cook through. It’s going to be nice and tender, and you don’t want a rolling boil, because the shrimp will get tough, and we want them to be nice and tender.

So just a few minutes later you can see our shrimp has perfectly cooked and we are ready to serve this. Alright, so we’ve pulled our soup off the stove. I’m just going to tear some fresh basil and we’re ready to serve this. So we are ready to dish up all of this goodness here. If you like any kind of seafood or bisque recipe then you’re going to love this tomato basil soup with shrimp. Thanks so much for joining me today! Be sure to check us out at and to subscribe to our YouTube channel for more great recipes just like this one.

End of Video Transcript

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