tomato prawn bisque with fennel
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5 from 1 vote

Tomato Fennel Prawn Bisque

A rich and thick tomato bisque layered with fennel and prawns (shrimp work too!). Recipe is paleo, aip, dairy free, and gluten free (vegan optional if you leave out the prawns).
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main Course, Soup
Cuisine: American
Keyword: aip, bisque, coconut, cream soup, dairy free, fennel, gluten free, paleo, prawn, shrimp, tomato
Servings: 6 people
Calories: 291kcal
Author: Chef Sara Furcini


  • 1 medium onion diced
  • 3 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 bulb fennel de-cored and roughly chopped (reserve fronds)
  • 1 clove garlic chopped
  • 1 tsp paprika
  • 28 oz canned whole peeled tomatoes
  • 13.5 oz canned coconut milk
  • 1/2 pound cleaned prawns or shrimp chopped*


  • Warm olive oil in a medium pot over medium heat. Add the onion, salt, and pepper. Stir to sweat the onion for 3 minutes then lower the heat to low.
  • Add the fennel and garlic. Continue cooking for 5 minutes. Stir in the paprika and cook for another 1 minute.
  • Add the entire can of tomatoes and coconut milk and raise the heat to medium-high. Simmer for 5 minutes. Turn off the heat and blend with an immersion blender until it's as smooth as you want it.
  • While the bisque is very hot, add the prawns and stir. They only need a couple minutes to cook through. Ladle into bowls and garnish with fennel fronds.



*You may leave the prawns out of this soup, which would make it vegan. Prawns or shrimp may be used interchangeably in this recipe. Leave the shrimp whole for a rustic appearance or roughly chop the prawns for easier eating.


Calories: 291kcal | Carbohydrates: 14g | Protein: 11g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 1289mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 371IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 4mg