Seafood Bisque

By Addie

Creamy bisque is elegant enough for sit-down dinners yet hearty enough for casual gatherings.—Mike Payne, Hixson, Tennessee (Taste of Home)

Ingredients

• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons olive oil, divided
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 teaspoon chicken bouillon granules
• 2 cans (15 ounces each) tomato sauce
• 2 cups tomato juice
• 1 cup white wine or additional broth
• 1/2 cup chopped fresh basil
• 1/2 teaspoon salt
• Dash white pepper
• 1 cup heavy whipping cream
• 1 cup uncooked medium shrimp, peeled and deveined
• 1 cup frozen uncooked lobster chunks, thawed
• Additional chopped basil

Preparation

Step 1

In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil).

Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.