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–+ servings

Stuffed Seafood Soup Bread Bowl

Indulge in a comfort food delight with this Stuffed Seafood Soup Bread Bowl, where creamy seafood meets a crunchy bread bowl, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course, Soup
Cuisine American, Seafood
Servings 4 servings
Calories 480 kcal

Ingredients
  

For the seafood 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 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
 

Preparation of Bread Bowls

  • 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 the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
  • Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown.

Making the Soup Base

  • In a large pot, melt the butter over medium heat.
  • Add the chopped onion and minced garlic, cooking for 3-4 minutes until they soften.
  • Stir in the flour and cook for another minute to form a smooth roux.

Adding Liquids and Seasonings

  • Slowly whisk in the seafood stock, heavy cream, and white wine.
  • Bring to a gentle simmer and cook for about 5 minutes.
  • Stir in the Old Bay seasoning, smoked paprika, cayenne pepper, and add salt and pepper to taste.

Cooking the Seafood

  • Add the shrimp, crab meat, and scallops to the pot.
  • Cook for another 4-5 minutes until the seafood is just cooked through.
  • Stir in the fresh parsley before serving.

Assembling the Bread Bowls

  • Ladle the seafood soup into the prepared bread bowls.
  • Garnish with extra parsley before serving.

Notes

If you have leftovers, store the soup in an airtight container and keep the bread bowls in a paper bag to prevent sogginess. Reheat the soup and bake the bread before serving to enjoy.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 55gProtein: 22gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
Keyword Bread Bowl, Comfort Food, cozy meal, Seafood Recipe, Stuffed Seafood Soup
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