Stuffed Seafood Soup in Crispy Bread Bowls Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
