Brennan’s Oyster Soup

If you are going to New Orleans, Brennan’s is a restaurant you definitely want to stop at.  You can’t go wrong here, home of the Banana’s Foster dessert.  Here is their fresh Oyster Soup.

fresh oysters for recipes.

Love oysters? Try some of these recipes.

Willie G’s Oyster Bar Trash
Commander’s Oysters Rockefeller
Pappadeaux Blackened Oyster and Shrimp Fondeaux

a half shell oyster.

Brennan’s Oyster Soup

You can enjoy Brennen's Oyster soup at home with this easy recipe. 
5 from 7 votes
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Course: Soup
Cuisine: American
Keyword: Oysters
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 345kcal


  • 1 cup butter
  • 2 cup celery finely chopped
  • 1 cup green onions finely chopped
  • 1 1/4 cups flour
  • 2 tablespoons chopped garlic
  • 4 bay leaves
  • 1 teaspoon white pepper
  • 4 dozen large, freshly shucked oysters
  • 12 cups oyster water (the oyster liquor plus sufficient water to make up 12 cups)
  • 2 teaspoons salt


  • Melt the butter over medium heat in a six quart heavy saucepan, then sauté the celery and green onions until tender but not browned, stirring frequently. Gradually stir in the flour and cook five minutes longer, stirring constantly over low heat. Add the remaining ingredients and simmer for twenty minutes. Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard. Serve immediately. Do not reheat.


Calories: 345kcal | Carbohydrates: 18g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1971mg | Potassium: 450mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 3.8mg | Calcium: 142mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Nikki Moranville

    This was the single most awful soup my family has ever eaten. The flour was like a soupy glue and there was absolutely NO stew value at all. My husband is the most disappointed as he is the true oyster lover in the family and spent a lot of money buying these ingredients today. This is shameful.

    • Lee

      5 stars
      I believe the most common error is “breaking” the roux by overheating and not deglazing
      Next, the oyster liquor should be added very slowly, stirring frequently, until it is incorporated into a smooth creamy consistency. If the liquor is added all at once or too fast, the soup will clump.

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