All bisques fall into the category of soups, which means all bisque are soups, but then not all soups are bisque. Soup foods, which are in liquid form, are usually served warm, the most common ingredients that are used in the preparation of soups includes vegetables as well as juice, meat, water, stock and/or any other liquid(s) while on the other hand Bisque soup which is usually smooth and also creamy, is a seasoned soup, that has a French origin.
Some of the common ingredients which are normally used in a typical bisque soup are crayfish, lobsters, and crabs. Bisques actually have more cream in them than soups, including even cream soups. Creams that are added in the preparation of soup are added later, but for bisque, they are added earlier. A cream act as a thickening agent in bisque while pasta, pulse, rice, flour, etc. is the thickening agent in cooking soups.
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