Print

Stuffed Seafood Soup Bread Bowl

Stuffed Seafood Soup Bread Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of a Stuffed Seafood Soup Bread Bowl, where creamy seafood goodness meets the warmth of a freshly baked bread bowl. This comforting dish is a perfect centerpiece for gatherings or cozy evenings at home. Each bowl is generously filled with tender shrimp, succulent crab, and sweet scallops, all enveloped in a rich, velvety soup made from seafood stock and heavy cream. The crispy crust of the bread adds texture while soaking up every drop of flavor, making each bite an unforgettable culinary journey. Impress your family and friends with this visually stunning and delicious meal that’s surprisingly easy to prepare!

Ingredients

Scale
  • 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 apple vinegar
  • 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 (sourdough or artisan rolls work best)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Slice tops off bread rolls and hollow them out.
  2. Brush insides with olive oil, sprinkle with garlic powder, and bake for 10–12 minutes until golden.
  3. In a large pot, melt butter over medium heat. Sauté onion and garlic for 3–4 minutes.
  4. Stir in flour to create a roux; then gradually add seafood stock, heavy cream, and vinegar.
  5. Season with Old Bay, smoked paprika, cayenne pepper (if using), salt, and pepper. Simmer for about 5 minutes.
  6. Add shrimp, crab meat, and scallops; cook for another 4–5 minutes until seafood is tender.
  7. Ladle soup into baked bread bowls and garnish with fresh parsley.

Nutrition