Bisque

A very flavorful French soup, bisque comes in many different versions. Here, we highlight a fire-roasted tomato bisque, a mussel-and-spinach recipe and more.

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Celery Root Bisque with Walnut-Parsley Gremolata

Food & Wine's Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata.

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Shrimp Bisque with Crab and Tapioca

At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs.

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Spicy Crab Bisque

Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.

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Fire-Roasted Tomato Bisque

This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes but the aromatic vegetables give it homemade taste.

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Mussel-and-Spinach Bisque

Seafood is an opulent start to Thanksgiving dinner, especially in this briny bisque studded with big, plump mussels and spinach.

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Smoked Salmon and Celery Root Bisque

Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon--just make sure the fish isn't too salty.

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Chilled Beet and Green Apple Bisque

Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh.

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Shrimp Bisque with Muscadet and Tarragon

This simple, superlight bisque from the heart of France's Muscadet country has a surprisingly clear and deep shrimp flavor.

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Shrimp-and-Corn Bisque

Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup.

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Pumpkin Bisque with Spicy Shrimp

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.

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Bisque

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Celery Root Bisque with Walnut-Parsley Gremolata