Tomato-Shrimp Bisque

Originally from Southern Living, March, 1986. One of our family's all-time favorites. I can no longer find it on the website.

Yield: 6 servings ( Serving Size: 1/2 cup )
Community Recipe from


  • 1 can(s) (11 oz) tomato bisque soup, undiluted
  • 1 can(s) (10 3/4 oz) cream of shrimp soup, undiluted
  • 3/4 cup(s) water
  • 1/2 cup(s) milk
  • 2 tablespoon(s) parsley, chopped
  • 1 tablespoon(s) onion, minced
  • 1/3 cup(s) dry sherry
  • freshly ground pepper to taste
  • parsley sprigs to garnish


  1. Combine soups in a medium sauce pan, stirring well; gradually add water and milk, stirring until smooth. Add chopped parsley, onion, and pepper; cook over medium high heat, stirring constantly, until bisque comes to a boil. Reduce heat and simmer 5 minutes. Stir in sherry, and cook an additional minute. Garnish and serve. Yield 3.5 cups.
April 2013

This recipe is a personal recipe added by Gary00 and has not been tested or endorsed by MyRecipes.

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