bisque

¹ American  

[bisk] / bɪsk /

Sometimes bisk

noun

1. a thick cream soup, especially of puréed shellfish or vegetables.

2. ice cream made with powdered macaroons or nuts.

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bisque ² American  

[bisk] / bɪsk /

noun

Sports.

1. a point, extra turn, or the like, as in court tennis or croquet.

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bisque ³ American  

[bisk] / bɪsk /

noun

1. biscuit.

2. Also called biscuit ware.  vitreous china that is left unglazed.

3. a pinkish-tan color.

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adjective

1. having the color bisque.

bisque ¹ British  

/ bɪsk /

noun

1. 1. a pink to yellowish tan colour

   2. ( as modifier )

      a bisque tablecloth

2. ceramics another name for biscuit

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bisque ² British  

/ bɪsk /

noun

1. a thick rich soup made from shellfish

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bisque ³ British  

/ bɪsk /

noun

1. tennis golf croquet an extra point, stroke, or turn allowed to an inferior player, usually taken when desired

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Etymology

Origin of bisque¹

First recorded in 1640–50; from French; literally, “crayfish soup,” of uncertain origin

Origin of bisque²

First recorded in 1605–15; from French, earlier biscaye, of uncertain origin

Origin of bisque³

First recorded in 1655–65; short for biscuit

Explanation

A bisque is a creamy soup. Your favorite seafood restaurant might make a delicious lobster bisque. A classic French bisque is made with broth from shellfish — either crab, lobster, shrimp, or crayfish — although thick, cream-based vegetable soups are often also called bisques. Originally, a bisque was thickened not with cream but with rice and the ground shells of crustaceans. The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked."

Example Sentences

Foster kittens Bisque, Poolboy and Chauffeur play together during a silent reading night.

From Los Angeles Times • Sep. 18, 2025

To elevate TJ's Pumpkin Butternut Squash Bisque, garnish it with a drizzle of cream, chives, dried herbs or shredded cheese, preferably gouda or gruyere.

From Salon • Sep. 19, 2022

Linda’s Lobster Bisque was not the usual puree, but a creamy base with chunks of lobster.

From Washington Post • Aug. 30, 2018

I feel like George Costanza as I shuffle to the left and wait for my $6 Lobster Bisque.

From The Guardian • Aug. 10, 2010

B�lisaire, like the others, was stupefied, the more so when two plates of soup were presented with the question, "Bisque, or Pur�e de Cr�cy?"

From Jack 1877 by Sherwood, Mary Neal