Imagine the comforting aroma of rich seafood stock mingling with hints of garlic and Old Bay seasoning, all served inside a warm, crusty bread bowl. This Stuffed Seafood Soup Bread Bowl is a cozy meal that combines creamy texture with the fresh, delicate flavors of shrimp, crab, and scallops. Perfect for chilly evenings or when you seek a restaurant-quality dish at home.
The golden, crunchy bread bowl not only holds every spoonful of savory soup but also adds a delightful textural contrast. With each bite, the seafood’s briny sweetness blends beautifully with the spiced, velvety broth, making every taste an indulgent experience.
- Loaded with a variety of fresh seafood that delivers a rich, ocean-fresh flavor.
- The creamy, spiced broth is thickened naturally for a smooth and hearty texture.
- Serving the soup inside a toasted bread bowl adds warm crunch and simplicity, perfect for sharing.
Ingredients
- Unsalted butter: Provides a rich, creamy base to sauté the aromatics and develop depth of flavor in the soup.
- Medium onion, finely chopped: Adds a natural sweetness and soft texture once caramelized in butter.
- Garlic cloves, minced: Infuses the soup with warm, pungent undertones enhancing the seafood broth.
- All-purpose flour: Used to form a roux that thickens the soup to a luscious, creamy consistency.
- Seafood stock: The heart of the soup, delivering intense oceanic flavor and natural umami.
- Heavy cream: Adds richness and smoothness, balancing the spice and acidity in the broth.
- Dry white wine: Introduces a subtle tanginess and complexity to elevate the seafood flavors.
- Old Bay seasoning: Classic seasoning blend that complements all seafood with a slightly spicy, aromatic punch.
- Smoked paprika: Gives a mild smoky depth and beautiful color to the soup.
- Cayenne pepper (optional): Adds a gentle heat that brightens the dish without overpowering it.
- Shrimp, peeled and deveined: Tender and juicy, these are quick to cook and soak up the soup’s spices.
- Lump crab meat: Sweet and flaky crab adds luxurious texture and rich seafood flavor.
- Scallops, cleaned and patted dry: Scallops offer a tender, slightly sweet bite that complements the other seafood.
- Fresh parsley, chopped: Adds a fresh, herbal brightness as a finishing touch.
- Large crusty bread rolls: Hollowed and toasted to create edible bowls that hold the velvety soup.
- Olive oil: Used to brush the bread bowls for a golden, crispy exterior.
- Garlic powder: Sprinkled on bread for extra savory flavor and aroma.
Instructions
- Preheat and Prepare Bread Bowls
Preheat your oven to 375°F (190°C). Slice the tops off each crusty bread roll and carefully hollow out the insides, ensuring a sturdy border remains to hold the soup. Brushing the inside and outside of each hollowed bread bowl with olive oil and sprinkling with garlic powder helps achieve a crisp, flavorful crust after baking.
- Bake Bread Bowls Until Crispy
Place the prepared bread bowls on a baking sheet and bake them for 10–12 minutes until they turn golden brown and crisp. This step ensures the bowls are sturdy enough to hold the creamy soup without becoming soggy too quickly, adding texture to your meal.
- Sauté Aromatics for Flavor Base
In a large pot, melt the butter over medium heat. Add finely chopped onions and minced garlic, cooking for 3-4 minutes until softened and fragrant. This forms the essential savory foundation by unlocking sweet and aromatic flavors that enhance the soup.
- Create Roux to Thicken Soup
Sprinkle the all-purpose flour over the sautéed aromatics and cook for an additional minute while stirring constantly. This step cooks out the raw flour taste and creates a roux, which will naturally thicken the soup, giving it a rich, velvety texture.
- Incorporate Liquids and Simmer
Gradually whisk in the seafood stock, heavy cream, and dry white wine, blending them smoothly with the roux. Bring the mixture to a simmer and cook for 5 minutes to allow it to thicken slightly and develop a harmonious flavor base for the seafood.
- Season the Broth with Spices
Add Old Bay seasoning, smoked paprika, and optional cayenne pepper, then season with salt and pepper to taste. These spices impart warmth, smokiness, and slight heat, perfectly complementing the delicate seafood without overpowering it.
- Cook the Seafood Until Tender
Gently fold in shrimp, lump crab meat, and scallops. Simmer the soup for 4-5 minutes until the seafood is just cooked through and tender. Avoid overcooking to maintain the seafood’s natural sweetness and tender texture.
- Finish with Fresh Parsley
Stir in chopped fresh parsley just before serving to add vibrant color and a burst of herbal freshness, balancing the rich, creamy soup perfectly.
- Serve Soup in Bread Bowls
Ladle the hot seafood soup carefully into the toasted bread bowls. Garnish with additional parsley for a beautiful presentation and added freshness. The bread bowl serves as both a bowl and an edible accompaniment.
- This soup can be prepared in advance and gently reheated, making it perfect for busy days or entertaining.
- Feel free to swap or add different seafood varieties like clams or mussels based on your preference or availability.
- To keep bread bowls crispy longer, serve the soup immediately after filling.
Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent curdling. Bread bowls are best freshly baked but can be wrapped tightly and toasted again before serving.
Serving Suggestions
Pair this stuffed seafood soup bread bowl with a crisp green salad or steamed vegetables for a well-rounded meal. A glass of chilled dry white wine enhances the seafood flavors brilliantly. For an extra indulgent touch, serve with garlic butter spread on the bread tops.
- Use fresh or high-quality frozen seafood for the best flavor and texture.
- Pay close attention when adding seafood to avoid overcooking, which can make the meat tough.
- For thicker soup, allow it to simmer longer after adding flour or reduce the liquid slightly.
FAQs
- Can I use other types of bread for the bowls?
Yes, sourdough or rustic Italian bread works well due to its sturdy crust and chewy texture.
- Is this recipe gluten-free?
The soup itself isn’t gluten-free due to the flour, but you can substitute with gluten-free flour to accommodate gluten sensitivities.
- Can I make this soup dairy-free?
To make it dairy-free, replace butter with olive oil and use coconut cream or dairy-free cream alternatives instead of heavy cream.
- How do I prevent the bread bowl from getting soggy?
To keep bread crispy longer, toast it thoroughly before filling and serve immediately. You can also brush the inside with a thin layer of olive oil or butter before baking.
- Can I freeze the soup?
It’s best to freeze the soup without seafood, then add fresh seafood when reheating to maintain texture and flavor.
- What wine pairs best with this seafood soup?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the creamy, briny flavors nicely.
Stuffed Seafood Soup Bread Bowl
Equipment
- 1 oven
- 1 baking sheet
- 1 large pot
- 1 whisk
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
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C), slice the tops off bread rolls and hollow out the insides, leaving a thick border.
- Brush bread rolls inside and out with olive oil and sprinkle with garlic powder.
- Place bread bowls on a baking sheet and bake for 10 to 12 minutes until crispy and golden.
- In a large pot, melt butter over medium heat, then add chopped onion and garlic; cook 3 to 4 minutes until softened.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in seafood stock, heavy cream, and white wine, then simmer for 5 minutes until thickened.
- Add Old Bay seasoning, smoked paprika, cayenne pepper if using, salt, and pepper; stir to combine.
- Add shrimp, crab meat, and scallops to the pot and cook for 4 to 5 minutes until seafood is cooked through and tender.
- Stir in fresh parsley.
- Ladle the seafood soup into the crispy bread bowls and garnish with extra parsley.
Notes
- This soup can be made ahead and reheated before serving.
- Customize with different seafood varieties as preferred.
- Store leftovers in the refrigerator for up to 2 days.
