Stuffed Seafood Soup in Crispy Bread Bowls Recipe

Introduction

Enjoy a comforting bowl of rich and creamy seafood soup served inside a crispy, crusty bread bowl. This stuffed seafood soup bread bowl is a perfect blend of tender shrimp, crab meat, and scallops in a flavorful broth that’s both satisfying and elegant.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 1/2 pound scallops, cleaned and patted dry
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 4 large crusty bread rolls (sourdough or artisan)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and carefully hollow out the insides, leaving a thick border. Brush both the inside and outside of each bread bowl with olive oil and sprinkle garlic powder evenly.
2. Step 2: Place the hollowed bread bowls on a baking sheet and bake for 10–12 minutes until they are crispy and golden brown.
3. Step 3: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes until softened.
4. Step 4: Stir in the flour and cook for another minute to create a roux.
5. Step 5: Slowly whisk in the seafood stock, heavy cream, and white wine. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.
6. Step 6: Add Old Bay seasoning, smoked paprika, cayenne pepper if using, and salt and pepper to taste. Stir well to combine.
7. Step 7: Add shrimp, crab meat, and scallops to the pot. Cook for 4-5 minutes until all seafood is tender and cooked through.
8. Step 8: Stir in the chopped fresh parsley.
9. Step 9: Ladle the seafood soup into the prepared bread bowls and garnish with extra parsley if desired. Serve immediately.

Tips & Variations

• Use day-old bread for the bowls to ensure they hold up well against the soup without becoming soggy too quickly.
• Substitute clams or mussels for scallops to vary the seafood mix.
• For a spicier kick, add more cayenne pepper or a dash of hot sauce to the soup.
• To make the soup dairy-free, replace heavy cream with coconut milk and use a non-dairy butter alternative.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Bread bowls are best served fresh but can be toasted again briefly in the oven before serving leftover soup if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soup ahead of time?

Yes, you can make the soup a day in advance. Store it in the refrigerator and reheat gently before filling the bread bowls. However, prepare the bread bowls fresh for best texture.

What type of bread works best for the bread bowls?

Crusty, dense rolls such as sourdough or artisan bread work best as they hold the soup well without getting soggy too quickly.

Stuffed Seafood Soup in Crispy Bread Bowls Recipe

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4.7 from 85 reviews

This Stuffed Seafood Soup Bread Bowl is a delightful creamy seafood chowder served inside a crispy, toasted artisan bread bowl. Loaded with shrimp, crab meat, and scallops, the soup is seasoned with Old Bay, smoked paprika, and a subtle hint of cayenne for warmth. Perfect for a comforting meal, this recipe combines rich, hearty flavors with the satisfying crunch of a golden sourdough bread bowl.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 1/2 pound scallops, cleaned and patted dry
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

For the Bread Bowls:

• 4 large crusty bread rolls (sourdough or artisan rolls work best)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

Instructions

1. Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice the tops off of the bread rolls and carefully hollow out the insides, leaving a thick border to hold the soup. Brush both the insides and outsides of the bread with olive oil and sprinkle with garlic powder for added flavor. Place them on a baking sheet and bake for 10–12 minutes, or until they become crispy and golden brown, which will help them hold the soup without getting soggy.
2. Make the soup base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic and sauté for 3-4 minutes until the onion becomes translucent and softened, releasing their aroma and flavor. Stir in the all-purpose flour and cook for an additional minute to form a roux, which acts as the thickening agent for the soup.
3. Add liquids and seasonings: Slowly whisk in the seafood stock, heavy cream, and dry white wine to the roux mixture, ensuring no lumps form. Bring this mixture to a gentle simmer and cook for about 5 minutes until it slightly thickens. Next, stir in Old Bay seasoning, smoked paprika, cayenne pepper if desired, and salt and pepper to taste, creating a flavorful and aromatic base for the seafood.
4. Cook the seafood: Gently add the peeled and deveined shrimp, lump crab meat, and cleaned scallops to the simmering soup. Cook for 4-5 minutes until the seafood is just cooked through and tender, avoiding overcooking. Finally, stir in the chopped fresh parsley for a burst of freshness.
5. Assemble the bread bowls: Carefully ladle the rich seafood soup into the prepared, crispy bread bowls. Garnish with extra fresh parsley on top for an elegant touch and serve immediately while warm for a comforting meal experience.

Notes

• For best results, use fresh seafood or high-quality frozen seafood thawed properly.
• If you prefer a spicier soup, increase the cayenne pepper slightly or add a dash of hot sauce.
• You can substitute seafood stock with vegetable or chicken stock if necessary, though seafood stock offers the best flavor.
• The bread bowls are best eaten immediately, as they will soften if they sit too long with the soup.
• Leftover soup can be stored separately and reheated gently on the stovetop.

Keywords: seafood soup, bread bowl, shrimp soup, crab soup, scallop soup, creamy seafood chowder, Old Bay seasoning, artisan bread bowl, seafood stew