If you have ever dreamed of scooping up a luxuriously creamy seafood soup with a hunk of warm, crusty bread, the Stuffed Seafood Soup Bread Bowl is the answer to every comfort food craving. This dish combines the best of both worlds: a hearty, flavor-packed seafood chowder and the fun, cozy indulgence of eating your meal straight from a toasted sourdough loaf. Each bite offers a medley of tender shrimp, sweet bay scallops, and luscious crab, all swimming in a velvety broth that soaks into the bread, turning the entire bowl into a satisfying edible treasure. It’s the kind of meal that transforms even an ordinary weeknight into something special—and looks stunning on the table, too.
Ingredients You’ll Need
While there’s undeniable magic in how this recipe comes together, the secret lies in the thoughtful selection of ingredients. Each one, from the sweet seafood to the aromatic veggies and warming spices, plays a key role in building layers of taste and turning the humble soup into an unforgettable Stuffed Seafood Soup Bread Bowl.
- 4 small round sourdough bread loaves: These create the perfect crunchy-yet-tender bread vessel for serving and soaking up the soup.
- 1 tablespoon olive oil: A gentle sauté starter that builds flavor in the aromatics.
- ½ small onion, diced: Brings sweet and savory undertones to the broth.
- 2 cloves garlic, minced: Adds a fragrant depth that mingles perfectly with seafood.
- 1 stalk celery, diced: Delivers classic soup savoriness and subtle crunch.
- 1 small carrot, diced: Imparts gentle sweetness and a hint of earthy color.
- 1 tablespoon tomato paste: Gives the soup richness, body, and a touch of tang.
- 1 tablespoon all-purpose flour: Thickens the soup, making it luxuriously creamy.
- 4 cups seafood stock or fish broth: Forms the flavorful base that ties all the seafood notes together.
- ½ cup heavy cream: The secret to achieving that craveable, silky texture.
- ½ cup white wine (optional): Lifts the flavors with brightness and acidity.
- ½ teaspoon Old Bay seasoning: Infuses the dish with classic seafood spice.
- ½ teaspoon paprika: Adds subtle warmth and beautiful color.
- ¼ teaspoon cayenne pepper (optional): Provides a gentle, customizable kick.
- 8 ounces shrimp, peeled, deveined, and chopped: Sweet, succulent, and quick-cooking for that perfect bite.
- 8 ounces bay scallops: Tender and delicate, they soak up all the flavors.
- 4 ounces lump crab meat: Adds a touch of sweet luxury to every spoonful.
- 2 tablespoons chopped parsley: Brightens and freshens up the finish.
- Salt and pepper to taste: Essential for perfect seasoning.
- Butter for brushing bread bowls: Toasts the bread to golden perfection and adds rich flavor.
How to Make Stuffed Seafood Soup Bread Bowl
Step 1: Prepare the Bread Bowls
Start by preheating your oven to 375°F. Slice the tops off your sourdough loaves and gently hollow out the centers, leaving about half an inch of bread on the sides to hold all that wonderful soup. Arrange the bread bowls and tops on a baking sheet, then brush them lightly with melted butter. This simple step transforms ordinary bread into toasty, golden vessels that won’t go soggy when filled—plus, the buttery touch adds even more flavor. Bake for 10 minutes, until each bowl is lightly crisp and ready to go.
Step 2: Sauté the Aromatics
In a large pot set over medium heat, pour in the olive oil and add the diced onion, garlic, celery, and carrot. Sauté for 5 to 6 minutes, stirring often, until everything is softened and fragrant. This is when the kitchen really starts to smell amazing—each vegetable sweetens and melds together, laying a delicious foundation for your Stuffed Seafood Soup Bread Bowl.
Step 3: Build the Soup Base
Stir in the tomato paste and all-purpose flour, and cook for about a minute to remove any raw taste from the flour. The tomato paste deepens the color and flavor while the flour will help thicken the soup just right. If using white wine, pour it in now and scrape the bottom of the pot, picking up every tiny morsel of flavor.
Step 4: Simmer and Season
Carefully pour in the seafood stock (or fish broth). Add the heavy cream, Old Bay seasoning, paprika, and cayenne (if you like a touch of heat), along with a good pinch of salt and a few cracks of pepper. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This melds and concentrates the flavors, transforming the broth into a rich, creamy soup that’s almost impossible to resist.
Step 5: Add Seafood and Finish
Toss in the chopped shrimp and bay scallops, cooking for just 3 to 4 minutes until they turn perfectly opaque and tender. Gently fold in the lump crab meat and fresh parsley, and taste for seasoning—add more salt, pepper, or spice if you need it. The seafood cooks quickly, so keep an eye out for that gorgeous, just-done look and feel.
Step 6: Stuff and Serve
Ladle the piping hot seafood soup into your warm bread bowls, top each with an extra sprinkle of parsley or a squeeze of lemon if you like, and serve immediately. Watch as the creamy broth seeps lovingly into the bread, infusing every bite with savory sea-scented goodness. This is what Stuffed Seafood Soup Bread Bowl dreams are made of!
How to Serve Stuffed Seafood Soup Bread Bowl
Garnishes
A final flourish can make your Stuffed Seafood Soup Bread Bowl absolutely irresistible. Try a generous sprinkle of fresh parsley, some finely chopped chives, a squeeze of bright lemon, or even a handful of microgreens. For a slightly spicy kick, a pinch of extra Old Bay or a dusting of smoked paprika also does wonders.
Side Dishes
Pair your bread bowl masterpiece with a simple mixed greens salad tossed in a citrusy vinaigrette—it complements the richness of the soup beautifully. For those with bigger appetites, roasted asparagus or buttery corn on the cob are exceptional sides. And don’t forget a glass of chilled white wine or sparkling water to echo the freshness of the seafood.
Creative Ways to Present
Elevate your Stuffed Seafood Soup Bread Bowl for special occasions by serving it on large wooden boards with lemon wedges, extra herbs, and shells for that “seaside feast” vibe. For parties, make mini bread bowls using dinner rolls or even sourdough buns—guests will rave about their adorable, personal servings!
Make Ahead and Storage
Storing Leftovers
If you end up with extra soup (lucky you), store it separately from the bread bowls. Transfer the cooled seafood soup to an airtight container and refrigerate for up to two days. This preserves both the freshness of the seafood and the integrity of the luscious broth.
Freezing
While the creamy base and delicate seafood mean this soup isn’t a perfect freezer candidate, you can freeze the base before adding the shrimp, scallops, and crab. When ready to enjoy, simply reheat the base, add your fresh seafood, and cook until just done for restaurant-worthy results.
Reheating
Reheat the seafood soup over gentle, medium-low heat, stirring often to prevent the cream from curdling and to keep the seafood tender. Never microwave with bread bowls, as they’ll go soft—always stuff freshly toasted bread when serving again.
FAQs
Can I use other types of seafood in the Stuffed Seafood Soup Bread Bowl?
Absolutely! This recipe is incredibly flexible. Try mussels, clams, chunks of firm white fish, or whatever looks freshest at your market. Just adjust the cooking time so everything stays perfectly tender.
Can I make this dairy-free?
Yes—you can substitute the heavy cream with coconut milk for a dairy-free version. It adds a gentle sweetness and a lovely creamy texture, making your Stuffed Seafood Soup Bread Bowl just as indulgent and delicious.
What kind of bread works best for bread bowls?
Sourdough rounds are ideal because of their sturdy crust and slight tang, but any crusty, dense bread loaf will do. Just be sure to leave some thickness when hollowing out so they don’t leak!
Is the wine essential, or can I skip it?
The white wine adds a lovely brightness and depth, but if you’d rather skip it, just substitute with an equal amount of extra seafood stock or water. The soup will still be wonderful.
How do I prevent my bread bowls from getting soggy?
Toasting the bread bowls in the oven with a brush of melted butter forms a barrier that helps keep the soup from soaking in too quickly. Serve right after filling for the best results!
Final Thoughts
This Stuffed Seafood Soup Bread Bowl is more than a recipe—it’s an invitation to indulge, share, and savor every bite. Whether you’re feeding your family or impressing friends, it’s a dish that guarantees happy faces and empty bowls. Give it a try and let the cozy seafood magic unfold in your own kitchen!
Print
Stuffed Seafood Soup Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Stuffed Seafood Soup Bread Bowl recipe. A creamy and flavorful seafood soup loaded with shrimp, scallops, and crab meat, served in a freshly baked sourdough bread bowl. It’s a hearty and satisfying dish that will warm you from the inside out.
Ingredients
Bread Bowls:
- 4 small round sourdough bread loaves
- Butter for brushing bread bowls
Seafood Soup:
- 1 tablespoon olive oil
- ½ small onion (diced)
- 2 cloves garlic (minced)
- 1 stalk celery (diced)
- 1 small carrot (diced)
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups seafood stock or fish broth
- ½ cup heavy cream
- ½ cup white wine (optional)
- ½ teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 8 ounces shrimp (peeled, deveined, and chopped)
- 8 ounces bay scallops
- 4 ounces lump crab meat
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven: Heat the oven to 375°F.
- Prepare the bread bowls: Slice the tops off the sourdough loaves and hollow out the centers to create bread bowls. Brush with butter and bake until slightly crisp.
- Sauté vegetables: In a pot, sauté onion, garlic, celery, and carrot. Add tomato paste and flour, then pour in wine and seafood stock.
- Add seasonings and seafood: Stir in cream, Old Bay, paprika, cayenne, salt, and pepper. Cook shrimp and scallops until opaque, then fold in crab meat and parsley.
- Fill bread bowls: Ladle the hot seafood soup into each bread bowl and serve garnished with parsley or lemon.
Notes
- Customize with your favorite seafood choices like mussels or clams.
- To make it dairy-free, use coconut milk instead of cream.
- For extra richness, add a tablespoon of butter before serving.
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 510
- Sugar: 4g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
