Description

This indulgent Stuffed Seafood Bread Bowl is the perfect way to enjoy a rich and creamy seafood soup, served in a warm, crusty bread bowl. Filled with shrimp, crab, and scallops, the soup is seasoned with Old Bay and smoked paprika for that classic seafood flavor. It’s a delightful and satisfying meal that will impress any seafood lover!

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
3 cups seafood stock
1 cup heavy cream
½ cup dry white wine
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
½ pound shrimp, peeled and deveined
½ pound lump crab meat
½ pound scallops, cleaned and patted dry
¼ 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
½ teaspoon garlic powder

Instructions

Prepare the Soup:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until softened (about 3-4 minutes).
- Stir in the flour and cook for another 1-2 minutes, making a roux.
- Gradually add the seafood stock, whisking constantly to avoid lumps.
- Stir in the heavy cream and white wine, and bring to a simmer. Let it cook for about 5-7 minutes until the soup thickens slightly.
- Add the Old Bay seasoning, smoked paprika, and cayenne pepper (if using), and season with salt and pepper to taste.
- Gently add the shrimp, crab meat, and scallops. Let the soup simmer for an additional 5-7 minutes until the seafood is cooked through.
- Stir in the chopped parsley just before serving. Adjust the seasoning as needed.
Prepare the Bread Bowls:
- Preheat your oven to 375°F (190°C).
- Slice the top off each bread roll and carefully hollow out the center, leaving a thick crust around the edges (save the bread tops to serve as lids if desired).
- Brush the inside of each bread bowl with olive oil and sprinkle with garlic powder.
- Place the bread bowls on a baking sheet and bake in the preheated oven for 8-10 minutes, until the bread is crispy and golden.
Assemble the Dish:
- Ladle the hot seafood soup into the prepared bread bowls.
- Serve immediately with the reserved bread tops for dipping, or garnish with extra parsley if desired.

Notes

For an extra creamy soup, you can add a splash of additional heavy cream or use half-and-half instead of just cream.

If you prefer a spicier kick, increase the cayenne pepper or add some hot sauce to the soup.

The bread bowls are best served fresh, but leftovers can be stored in airtight containers and reheated

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Seafood
Method: Stovetop, Oven
Cuisine: American

Keywords: Seafood soup, stuffed bread bowl, shrimp soup, crab soup, seafood bread bowl