This Roasted Vegetable Shrimp Bisque combines deeply caramelized roasted vegetables with tender pan-seared shrimp in a silky cream-based soup. The long roast on tomatoes, onions, garlic, and carrots builds the bisque's rich, savory foundation before blending and finishing with butter and fresh chives.
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Preheat your oven to 350°F (175°C).
In a large baking dish, combine the quartered onions, cherry tomatoes on the vine, shallots, carrots, halved lemon, and heads of garlic.
Drizzle everything with olive oil and season generously with Italian seasoning, garlic powder, salt, and pepper. Place the 1/2 cup stick of butter on top of the vegetables.
Roast for 45-50 minutes, or until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, heat the avocado oil in a large skillet (preferably cast iron) over medium-high heat.
Season the shrimp with paprika, salt, and pepper. Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until pink.
Add 1 tablespoon of butter to the skillet. Once melted, baste the shrimp with the butter for about 60 seconds. Be careful not to overcook.
Remove the shrimp from the skillet and set aside. Pour any remaining butter from the pan over the cooked shrimp.
Once roasted, carefully transfer the vegetables and all the liquid from the baking dish into a large pot.
Remove and discard the lemon halves. Squeeze the soft, roasted garlic cloves out of their skins and into the pot.
Add the fish stock and 1 cup of heavy cream to the pot. Remove and discard the tomato vines.
Use an immersion blender to blend the mixture directly in the pot until it is completely smooth and creamy.
Roughly chop most of the cooked shrimp, reserving a few whole ones for garnish. Stir the chopped shrimp into the blended bisque.
Ladle the bisque into serving bowls. Garnish with the reserved whole shrimp, a drizzle of heavy cream, and freshly chopped chives.
Store cooled bisque in an airtight container up to 3 days. Reheat gently over low heat without boiling; add fresh shrimp when reheating if made without them, or warm pre-cooked shrimp separately and add just before serving.
Immersion blender or stand blender · Roasting pan
Roast at high heat until the vegetables are deeply caramelized and slightly charred, typically 35–45 minutes. Darker caramelization develops deeper flavor in the bisque.
Yes. Prepare and blend the roasted vegetable base up to 2 days ahead. Add the shrimp and cream just before serving to keep the shrimp tender.
Use medium to large shrimp (21–30 count) for even cooking. Pan-sear them briefly until just opaque to avoid overcooking in the hot bisque.
Half-and-half or whole milk will work but yield a lighter soup. Coconut milk adds richness if dairy-free is preferred, though it shifts the flavor profile.
Blend the roasted vegetables thoroughly with an immersion blender or stand blender. Strain through a fine-mesh sieve for an extra-silky texture if desired.
