Niko

There’s a moment I won’t forget.

A college student walked into my deli one rainy afternoon — soaked, tired, but smiling. He asked, “Got any soup that tastes like home?” I knew what he meant. I suggested our popular shrimp bisque soup.

I handed a hot bowl of Greek shrimp bisque — or as the old fishermen call it, γαριδόσουπα βελουτέ. This shrimp bisque soup transported him back home.

He took one spoonful. His eyes closed. “That’s it,” he whispered. This shrimp bisque soup was just like he remembered.

History & Origins of Bisque and Greek Shrimp Soup

The word “bisque” traces back to 17th-century France, where fishermen crafted rich, creamy soups using crustaceans like shrimp, crab, and lobster. These soups began as resourceful meals—flavored with seafood shells, aromatic vegetables, and herbs—eventually refined into the smooth, velvety bisques served in French bistros.

Some say the word comes from the Bay of Biscay, while others link it to the French term “bis cuit”, meaning “twice cooked”—a nod to the layered cooking method that builds its intense flavor.

But shrimp soup isn’t only French. Across the Mediterranean, especially in Greece, people have long simmered shrimp shells into nourishing broths. What the French made creamy, the Greeks made bright, lemony, and herbaceous.

Garidosoupa – The Greek Soul of the Sea

In Greek cuisine, shrimp bisque takes on a Mediterranean heart and is known as garidosoupa (γαριδοσούπα). Popular in coastal towns and islands, it’s a seafood soup often cooked from scratch with fresh shrimp, olive oil, fennel, dill, lemon, and rice or potatoes for body.

Some versions are blended smooth like French bisque. Others are rustic—served with whole shrimp and chunky vegetables. Either way, the method is the same: start with a broth made from shrimp heads and shells, season generously, and cook slowly with care.

Many Greek families make garidosoupa during Lent or seafood feasts. It’s humble, hearty, and filled with memory.

Did You Know?

• Traditional shrimp bisque gets most of its flavor from the shells, not the meat.
• n Greece, many shrimp soups skip cream and use lemon and rice for richness.
• Garidosoupa is often served during Greek Orthodox fasting periods—dairy-free and comforting.
• Recipes vary by island, with some versions adding tomato paste, carrots, or celery.

A Soup with Roots by the Sea

This soup isn’t just food. It’s tradition.

It comes from Greek fishing villages, where shrimp were caught at dawn, cooked by noon. Simple ingredients, rich taste. Every family had their own spin. Traditional shrimp bisque soup showcases this perfectly.

Over time, the recipe evolved. From humble brothy soups to elegant bisques served in Athenian tavernas, Greek shrimp bisque soup always stayed true to its origins.

But always — always — it stayed deeply Greek shrimp bisque soup.

Why You’ll Love This Recipe

• Velvety texture
• Light yet filling
• Packed with shrimp flavor
• Great for lunch or dinner
• Ready in just about an hour

Plus, it smells like the Aegean. That’s a win. This shrimp bisque soup is sure to win you over.

Recipe Tips on Shrimp Bisque

• Always use shrimp with heads for maximum flavor.
• For an ultra-smooth bisque, strain after blending.
• Cream is optional — skip it for a lighter, more traditional version.
• Add a touch of ouzo to the stock for island flair. This will elevate your shrimp bisque soup.
• Can’t find dill? Use fennel fronds or parsley.

Quick Facts

• Greek name: Γαριδόσουπα Βελουτέ
• Region: Coastal Greece, especially islands
• Best season: Late spring through summer
• Texture: Velvety and creamy like our shrimp bisque soup.
• Common in: Family Sunday lunches, name days, Holy Week menus

Why This Recipe Matters

Every culture has a soup that heals. Ours comes from the sea.

At my deli, I’ve watched this shrimp bisque make people pause — smile — remember. Young adults rediscovering flavors from grandma’s kitchen. Tourists tasting Greece in one spoon of Greek shrimp bisque soup.

Simple. Humble. Timeless.

That’s what makes it authentically Greek.

Traditional Greek Shrimp Bisque Soup (Garidosoupa)

Kastra Recipes Staff

A creamy and aromatic shrimp bisque made the Greek way—using whole shrimp, fresh herbs, vegetables, and a rich homemade seafood stock. A comforting classic from the Mediterranean coastline, deeply rooted in Greek island cuisine.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course, Soup

Cuisine Greek

Servings 4 Servings

Calories 220 kcal

Equipment

• Large stockpot
• fine mesh strainer
• Immersion blender (or countertop blender)
• Chef’s knife
• Cutting board

Ingredients

  

For the Shrimp Stock

• 1 kg whole shrimp with heads and shells
• 2 tbsp olive oil
• 1 onion chopped
• 1 carrot sliced
• 1 celery stalk with leaves, sliced
• 1 leek sliced
• 2 garlic cloves crushed
• 2 bay leaves
• 1 small bunch parsley with stems
• Zest of 1 lemon
• 4 –5 whole black peppercorns
• 1/4 cup dry white wine optional
• 1.5 liters water

For the Bisque

• 3 tbsp olive oil or 2 tbsp butter + 1 tbsp olive oil
• 1 onion finely chopped
• 1 leek white part only, thinly sliced
• 1 carrot finely diced
• 1 celery stalk finely diced
• 1 garlic clove minced
• 2 tbsp tomato paste
• 1/4 cup Arborio rice or medium-grain rice
• 1/4 cup dry white wine optional
• 1.2 liters shrimp stock from above
• 1/4 tsp sweet paprika
• Pinch of chili flakes optional
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• 2 tbsp chopped fresh dill parsley, or fennel fronds
• Optional: 1/3 cup heavy cream or 2 tbsp full-fat Greek yogurt

Instructions

 

Make the Shrimp Stock

• Peel and devein the shrimp. Reserve the peeled shrimp for later and keep the heads and shells for stock.
• In a large pot, heat olive oil over medium heat. Sauté the shrimp shells, onion, carrot, celery, leek, and garlic until fragrant—about 8 minutes.
• Add the white wine (if using), and let it simmer for 2 minutes to evaporate the alcohol.
• Pour in the water, then add the bay leaves, parsley, lemon zest, and peppercorns.
• Simmer uncovered for 45–60 minutes. Occasionally skim off any foam that rises to the top.
• Strain the stock through a fine mesh sieve and discard the solids. Set the stock aside and keep it warm.

Prepare the Bisque

• In a large clean pot, heat olive oil (or butter) over medium heat. Add the onion, leek, carrot, and celery. Sauté gently for about 10 minutes until very soft.
• Stir in the minced garlic and tomato paste. Cook for 1–2 minutes until the paste darkens slightly.
• Add the rice and stir to coat in the vegetables and oil.
• Deglaze with white wine (if using). Cook for 2 minutes, then pour in the warm shrimp stock.
• Season with paprika, chili flakes (if using), salt, and pepper.
• Simmer uncovered for about 25 minutes, until the rice is fully cooked and soft.

Blend and Finish

• Remove the soup from heat. Blend thoroughly using an immersion blender, or transfer in batches to a countertop blender and blend until smooth.
• Return to low heat. Add the reserved peeled shrimp and simmer gently until pink and just cooked through—about 2–3 minutes.
• Stir in lemon juice and herbs. Add cream or yogurt if you prefer a richer soup.
• Taste and adjust seasoning if needed.

Serving Suggestions

• Serve hot with lemon wedges and fresh parsley or fennel fronds.
• Crusty bread or grilled pita makes a perfect side.
• Pairs beautifully with chilled white wine or ouzo.

Notes

Chef Tips

• Don’t skip shrimp heads—they add incredible depth to the stock.
• Want it even more traditional? Add a splash of ouzo or a dash of anise liqueur to the stock.
• Rice helps thicken the soup naturally, giving it that creamy bisque texture without needing cream.
• Store leftovers in the fridge for 2 days. Reheat gently without boiling to avoid overcooking the shrimp.

Keyword Garidosoupa, Greek Orthodox fasting recipes (if made without cream), Greek seafood soup, Greek shrimp bisque, Healthy shrimp soup