National Seafood Bisque Day falls this week. We love tasty soups in cool weather. And the cooler evenings of October are perfect for a steaming bowl of soup!
Seafood bisque is a highly seasoned, creamy French soup. Unlike a cream soup, where the cream is added at the end, in a bisque, the cream is added early in the soup’s creation. They usually use a wide range of shellfish, but the variety is different in every recipe.
Today, to celebrate the holiday, and the colder weather, we are sharing four wonderful low-carb seafood soups that will warm you up and keep you full!
This seafood bisque uses shrimp. However, if lobster is cheaper in your area, that will be equally delicious. The recipe also calls for white wine. But if you don’t use alcohol in your home, you can use a fish broth instead. It will still taste amazing! This soup lasts for several days in the fridge, so it’s excellent for leftovers or if you need to make a meal in advance. A serving has 322 calories, 5.2 grams of carbs, 0.5 grams of fiber and 23 grams of fat. Get the recipe.
This recipe can use fresh or frozen cod. If that’s not available, it could even work with another white fish. We love that it is so adaptable. As this blog is read by people across the country, we know not everything is available in every supermarket, so having things that can be tweaked to what is in your store is essential! This recipe is packed with veggies and flavor with turmeric, nutmeg and basil. For people who don’t like boring meals, this is a “must make.” A serving has 299 calories, six grams of net carbs and 22 grams of fat. Get the recipe.
All three types of seafood in this recipe — scallops, shrimp and langostinos — are frozen. Not only does that make them easier to find, but they are also much more affordable. The langostinos can be traded out for white fish if your store doesn’t have them. This is a great soup if you want a creamy soup but want to mostly avoid dairy. Creamed cauliflower is what makes this soup white, not a flour-heavy roux or actual cream. There is a touch of parmesan — so it’s not dairy-free. A serving has 169 calories, 8.4 grams of carbs, 2.4 grams of fiber and 8.1 grams of fat. Get the recipe.
This is another adaptable recipe. It calls for wild-caught cod because that’s what the author had when she made it. You can use any white fish. And the calamari and shrimp can be frozen, just thaw them before putting them in this soup. This is a tomato-forward soup with tons of veggies that has a wonderful stick-to-your-ribs quality that we love at this time of year. The addition of citrus juice to the soup makes it brighter and somehow fresher. A serving has 284 calories, 9 grams of carbs and 14 grams of fat. Get the recipe.
We hope you love these soups as much as we do!
