If you are craving a comforting dish that brings a burst of ocean-fresh flavors right to your table, you need to try this incredible Stuffed Seafood Soup Bread Bowl Recipe. This dish combines creamy, savory seafood soup filled with succulent shrimp, crab, and scallops, all nestled inside a crispy, hollowed-out sourdough bread bowl. It’s the perfect marriage of textures and tastes that will warm your heart and impress your guests with minimal fuss but maximum wow factor.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish sing. This simple yet essential list ensures each flavor shines through, from the fresh seafood to the aromatic vegetables that build the base and the hearty bread that holds it all together.
- Sourdough bread loaf: Choose a round loaf that’s sturdy enough to hold the soup but soft inside for soaking up every delicious drop.
- Seafood mix (shrimp, crab, and scallops): A fresh or thawed blend gives the soup depth and a variety of textures.
- Heavy cream: Adds the rich, velvety smooth texture that makes the soup so comforting.
- Fish stock: The backbone of the soup’s flavor, boosting the seafood essence without overpowering it.
- Onions, celery, carrots: Classic mirepoix vegetables that create a savory base with sweetness and crunch.
- Garlic, minced: A punch of aroma and flavor that blends beautifully with the seafood.
- Olive oil: For sautéing and bringing everything together without masking the ingredients.
- Old Bay seasoning: The perfect spice blend that complements seafood elegantly with subtle heat and herbs.
- Salt and pepper: To taste, balancing and enhancing all the flavors.
- Fresh parsley: A bright, fresh garnish that adds color and a hint of herbaceousness.
How to Make Stuffed Seafood Soup Bread Bowl Recipe
Step 1: Prepare the Oven and Bread Bowls
Start by preheating your oven to 350 degrees Fahrenheit. While it heats up, slice the top off your sourdough loaf and carefully hollow out the inside to create a bread bowl that will cradle your soup perfectly. Removing just enough to leave a sturdy edge is key to avoiding sogginess.
Step 2: Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Toss in the diced onions, celery, and carrots. These aromatic vegetables soften and release their natural sweetness in about 5 to 7 minutes, creating a flavorful base for the soup.
Step 3: Add Garlic and Seafood
Once the vegetables are tender, stir in the minced garlic, letting it become fragrant for about 30 seconds before adding the seafood mix. Cook just until the seafood turns opaque – this seals in the juices and prepares it to mingle with the creamy broth.
Step 4: Build the Soup Base
Pour the fish stock and heavy cream into the pot, stirring well to combine the creamy and savory elements. This rich blend is what makes the soup so irresistibly smooth and full-bodied.
Step 5: Season and Simmer
Sprinkle in a teaspoon of Old Bay seasoning along with salt and pepper to taste. Let the mixture simmer gently for about 10 minutes, allowing the flavors to marry perfectly without overcooking the seafood. This step develops depth and balance in the soup.
Step 6: Assemble and Serve
Once your soup is ready, ladle it into the prepared sourdough bowls. Top with a sprinkle of fresh parsley for a burst of color and freshness. Serve immediately to enjoy the beautiful contrast between warm, creamy soup and the crusty bread bowl.
How to Serve Stuffed Seafood Soup Bread Bowl Recipe
Garnishes
Fresh parsley isn’t just for looks — it adds a subtle herbal note that balances the richness of the soup. You can also consider a squeeze of lemon or a pinch of red pepper flakes if you like a little extra brightness or heat.
Side Dishes
This dish stands strong on its own but pairs wonderfully with a simple green salad or steamed vegetables to lighten the meal. Crunchy coleslaw or garlic-roasted asparagus are also excellent companions that don’t compete with the soup’s complex flavors.
Creative Ways to Present
For a fun twist, try serving individual servings in mini sourdough bowls. A sprinkle of shredded cheese melted on top before serving adds a gooey, indulgent touch. Garnishing each bowl with a single cooked shrimp or scallop can elevate the presentation and highlight the seafood star of the recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup separate from the bread bowl in an airtight container in the refrigerator for up to 2 days. The bread bowl will get soggy if left filled, so store it separately to maintain texture.
Freezing
You can freeze the soup itself—just avoid freezing the bread bowl. Cool the soup completely, then transfer it to a freezer-safe container. It stays delicious for up to 2 months and makes a fantastic quick meal option later on.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to keep it creamy and prevent curdling. If using the bread bowl, warm it separately in the oven before pouring the hot soup inside to prevent sogginess.
FAQs
Can I use other types of bread for the bowl?
Absolutely! While sourdough is sturdy and flavorful, other crusty breads like a boule or ciabatta loaf can work well. Just make sure the bread is thick enough to hold the soup without leaking.
What seafood can I substitute in this recipe?
You can mix and match your favorite seafood like lobster, clams, or mussels depending on what’s fresh and available. Just adjust cooking times to avoid overcooking delicate seafood pieces.
Is this recipe spicy?
The base recipe is mildly seasoned with Old Bay, which adds warmth but not heat. You can add cayenne or chopped chilies if you prefer a spicier soup.
Can I make this recipe dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk or a creamy non-dairy alternative to keep the richness without dairy.
How do I keep the bread bowl from getting soggy too quickly?
Hollow out the bread leaving a thick enough shell and serve the soup immediately after filling. Toasting the hollowed bread in the oven briefly before filling can create an extra barrier to sogginess.
Final Thoughts
This Stuffed Seafood Soup Bread Bowl Recipe is a joyful celebration of flavors and textures that feels like a warm hug on a chilly day. Whether for a cozy family dinner or a special occasion, it’s sure to bring smiles and satisfied appetites. Give it a try—you’ll quickly see why this dish becomes a beloved favorite in any household!
Print
Stuffed Seafood Soup Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Dive into a delightful and hearty Stuffed Seafood Soup Bread Bowl, featuring a creamy seafood medley of shrimp, crab, and scallops simmered with fresh vegetables and seasoned with Old Bay. This comforting dish is served in an edible sourdough bread bowl, creating a perfect blend of textures and flavors that’s sure to impress.
Ingredients
Seafood Soup
- 2 cups seafood mix (shrimp, crab, and scallops)
- 1 cup heavy cream
- 1 cup fish stock
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Bread Bowl
- 1 loaf of sourdough bread
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for creating warm bread bowls.
- Sauté Vegetables: In a large pot over medium heat, warm the olive oil. Add the diced onions, celery, and carrots, sautéing until they are soft and fragrant, approximately 5-7 minutes.
- Cook Seafood: Add the minced garlic and seafood mix to the pot. Cook, stirring occasionally, until the seafood is fully opaque and cooked through, about 3-5 minutes.
- Add Liquids: Pour in the fish stock followed by the heavy cream. Stir well to combine all ingredients evenly.
- Season and Simmer: Stir in the Old Bay seasoning, salt, and pepper. Reduce the heat and let the soup simmer gently for 10 minutes to develop the flavors.
- Prepare Bread Bowls: While the soup is simmering, carefully hollow out the sourdough bread loaf to create individual bowls, removing enough bread to hold a generous amount of soup.
- Assemble: Ladle the hot seafood soup into each prepared bread bowl, filling them generously.
- Garnish and Serve: Top each bread bowl with fresh parsley for a burst of color and fresh flavor. Serve immediately while hot for the best experience.
Notes
- Use fresh seafood for the best flavor and texture, but frozen is also acceptable if thawed properly.
- Adjust Old Bay seasoning to your taste preference to control the spice level.
- The sourdough bread can be toasted in the oven for a crispier bowl texture if desired.
- To make this recipe dairy-free, substitute heavy cream with coconut cream or another plant-based alternative.
- Ensure the bread bowls are large enough to hold the soup without leaking for a mess-free serving experience.
