Elegant Oyster Soup

Elegant Oyster Soup

69 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  DSPROUT

“Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  2. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  3. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  4. Whisk in cream and add oysters; bring to a simmer, but do not boil.

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Reviews (69)

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Emily Tisdale

Emily Tisdale

The first time I made this I followed the recipe exactly. I can't give it 5 stars as written. The flavor is very good but it was not filling or hearty. The second time I made it I used triple the amount of oysters (fresh), doubled the onion and celery and used 8 oz. of sliced baby bella mushrooms. Much improved!!! We like our soups to be a main dish and these additions brought it up to that level without adding a whole lot of calories. I might try adding a cup of cubed potato next time to give it even more body. The flavor was there with the basic recipe and as is, would be a nice first course at a special dinner.



Just made this soup. Made the following substitutions in the recipe: Can chopped asparagus instead of artichoke hearts, half and half instead of heavy cream, margarine instead of butter and I added four diced potatoes (cooked). Good Grief this was good stuff. Recommend making a double batch on your first try. A keeper for sure



this is AMAZING!!! i don't seem to be able to stop eating this...! the only thing is that the artichoke doesn't quite fit in here... i love artichoke, but it taste weird in this soup. i'll leave it out next time. i added a couple red potatoes (sautéed with the rest of the veggies) and corn kernel (frozen. added when i added the veggies to the liquid). i think both fit really well with this soup. used veggie broth instead of chicken, fresh sage instead of dry, fat free 1/2 & 1/2 instead of heavy cream. worked out fine. i also used more oysters than called for since i love oysters. my tip is don't put all the oysters in the soup if you know you're not gonna finish the whole pot. add as many as you think you'll eat in one setting, save the rest and add them (again, only as many as you can eat at once) when you reheat the soup, so that you won't end up having gross chewy oysters that's been reheated 3 times.

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Amount Per Serving (6 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 870 mg
  • 35%

Based on a 2,000 calorie diet



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Broccoli Cheese Soup V


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