If you love the comforting idea of enjoying a hearty soup with a twist, then this Stuffed Seafood Soup Bread Bowl Recipe will surely become one of your favorites. Picture a rich, creamy seafood chowder packed with succulent shrimp, crab, scallops, and tender fish, all nestled inside a crisp, golden bread bowl that soaks up every delicious drop. It’s the perfect dish for cozy dinners that feel indulgent yet satisfyingly fresh, offering a beautiful balance of flavors and textures that will make you smile with every spoonful.
Ingredients You’ll Need
Gathering simple but essential ingredients is what makes this Stuffed Seafood Soup Bread Bowl Recipe a joy to prepare. Each component brings a unique taste, color, and texture that work harmoniously to create the luscious seafood soup and perfectly toasted bread vessel.
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets): Use fresh or thawed bite-sized pieces for maximum flavor and tender texture.
- 1 tablespoon olive oil: Adds a subtle richness to sauté the vegetables without overpowering the seafood.
- 1 medium onion, diced: Provides a sweet and savory base that deepens the soup’s flavor.
- 2 cloves garlic, minced: Delivers a gentle punch of aroma to brighten the broth.
- 1 carrot, peeled and diced: Gives a mild sweetness and vibrant color contrast.
- 2 celery stalks, diced: Adds a subtle crunch and earthy depth.
- 1 cup potatoes, peeled and diced: Thickens the soup naturally while giving a comforting bite.
- 4 cups seafood stock or chicken broth: The flavorful liquid base that makes this soup truly sing.
- 1 cup heavy cream: Creates luscious creaminess for a perfectly balanced chowder.
- 1 tablespoon tomato paste: Introduces a hint of umami and gentle acidity to elevate the seafood flavors.
- 1 teaspoon dried thyme: Infuses earthy herbal notes that pair beautifully with seafood.
- 1 teaspoon Old Bay seasoning (optional): A classic seasoning to boost complexity and provide a savory kick.
- Salt and pepper, to taste: Essential for balancing all the ingredients.
- 4 small round bread bowls (sourdough or rustic bread): Thick-walled to hold the soup without falling apart and perfect for dipping.
- 1 tablespoon fresh parsley, chopped: Brightens the finished dish with color and freshness.
- 1 tablespoon lemon juice (optional): Adds a subtle zing to lift the creamy seafood flavors.
How to Make Stuffed Seafood Soup Bread Bowl Recipe
Step 1: Prepare the Bread Bowls
First things first, preheat your oven to 375°F (190°C). Take the small round bread loaves and carefully slice off their tops. Scoop out the soft center of each loaf, leaving about an inch of bread around the edges so they remain sturdy. Lay your hollowed bread bowls on a baking sheet and toast them in the oven for 10 to 15 minutes until the crusts turn golden and crisp. This step ensures the bread won’t get soggy too quickly once filled.
Step 2: Sauté the Vegetables
In a large pot, warm the olive oil over medium heat. Toss in the diced onion, minced garlic, carrot, and celery. Cook these aromatics gently for 5 to 7 minutes, stirring occasionally, until they soften and emit that inviting, fragrant smell that signals the start of something delicious. This flavorful vegetable base is a vital building block for the soup.
Step 3: Add Potatoes and Liquids
Next, stir in the diced potatoes along with the seafood stock or chicken broth and the tomato paste. Bring this pot of goodness to a boil, then reduce the heat to let it simmer. Allow it to cook for around 15 minutes until the potatoes are tender and starting to melt slightly into the broth, naturally thickening your soup and making it wonderfully comforting.
Step 4: Cook the Seafood
Once your potatoes are perfectly tender, add the mixed seafood pieces to the pot. Simmer gently for 5 to 7 more minutes, just long enough for the seafood to cook through while remaining tender and succulent. Now stir in the heavy cream, dried thyme, Old Bay seasoning if you’re using it, along with salt and pepper. Let the soup simmer for another 3 to 5 minutes, allowing the cream to thicken the broth and meld all those bright, savory flavors together.
Step 5: Assemble the Bread Bowls
Carefully ladle the steaming hot seafood soup into your toasted bread bowls, filling them generously to the brim. The bread will soak up some of the delicious broth, creating a heavenly edible bowl you’ll want to savor down to the last morsel.
Step 6: Serve and Garnish
Sprinkle freshly chopped parsley across the top for a pop of fresh, herbal brightness. If you like, add a squeeze of lemon juice to bring out all the seafood’s natural flavors. Serve your Stuffed Seafood Soup Bread Bowl Recipe immediately, placing the bread tops on the side to dip into the luscious broth.
How to Serve Stuffed Seafood Soup Bread Bowl Recipe
Garnishes
Fresh parsley is the classic choice to add color and a fresh aroma, but you can also consider a light drizzle of good olive oil or a dusting of smoked paprika for an extra layer of flavor and visual appeal. A lemon wedge on the side is perfect if you want to brighten each bite with a bit of citrus zing—seafood and lemon are lifelong best friends after all.
Side Dishes
While the bread bowls themselves feel like a meal, pairing your soup with a crisp side salad there adds a refreshing contrast that balances the richness. Something simple like a mixed green salad with a lemon vinaigrette or crunchy coleslaw with a touch of dill makes a lovely companion. For heartier appetites, roasted asparagus or garlic sautéed green beans offer satisfying greens alongside the seafood flavors.
Creative Ways to Present
For a fun twist, serve the soup buffet-style with an array of toppings such as extra crab meat, chopped chives, shredded cheese, or crispy bacon bits so guests can customize their bowl. You can hollow out larger breads and use mini-bites of toasted bread for dipping on the side. If you want to impress, serve in individual mini bread bowls nestled in a shallow dish lined with fresh herbs for a rustic restaurant vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Keep the bread bowls separate so they don’t get soggy—re-toast them before serving leftovers for the best texture.
Freezing
You can freeze the soup base without the bread bowls for up to 3 months, but avoid freezing it with seafood already added, as the texture may become rubbery when reheated. When ready to enjoy, thaw overnight in the fridge and add fresh seafood when reheating.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a little extra broth or cream if the soup thickened too much during storage. Then, ladle into freshly toasted bread bowls for that signature presentation and texture.
FAQs
Can I use different types of seafood for this recipe?
Absolutely! This recipe is very flexible. Feel free to swap out or add your favorite seafood like mussels, clams, or even lobster to personalize the soup to your taste and availability.
What kind of bread works best for the bread bowls?
Look for sturdy round breads like sourdough or rustic country loaves that have a thick crust. This helps the bowl hold the hot soup without leaking or getting soggy too quickly.
Is Old Bay seasoning necessary?
Old Bay seasoning is optional but highly recommended if you want that classic seafood spice profile. If you don’t have it on hand, a pinch of smoked paprika and cayenne can be a good substitute.
Can I make this recipe dairy-free?
Yes! To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative for a creamy texture without dairy, though it will impart a slightly different flavor.
How long does it take to prepare this dish?
This Stuffed Seafood Soup Bread Bowl Recipe takes about 15 minutes to prep and around 30 minutes to cook, making it a fantastic choice for a flavorful meal that doesn’t sit too long on the stove.
Final Thoughts
Nothing beats digging into a warm, creamy seafood soup served right inside a crisp bread bowl, and this Stuffed Seafood Soup Bread Bowl Recipe delivers that cozy comfort with a bright, indulgent twist. Whether you’re cooking for family or entertaining friends, this dish impresses every time. Give it a try—you might just find yourself making it again and again as a beloved go-to meal.
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
This comforting Stuffed Seafood Soup Bread Bowl features a rich and creamy seafood soup loaded with shrimp, crab, scallops, and fish, served inside crispy toasted sourdough bread bowls. The soup is packed with tender vegetables, aromatic herbs, and a hint of tomato paste, making it a hearty and satisfying meal perfect for seafood lovers.
Ingredients
Seafood and Soup
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 cup potatoes, peeled and diced
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (optional, for extra flavor)
- Salt and pepper, to taste
Bread Bowls and Garnish
- 4 small round bread bowls (sourdough or rustic bread works well)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightening flavor)
Instructions
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Slice the tops off the bread bowls and scoop out the center to create a hollow, leaving about 1-inch of bread around the edges. Place the bread bowls on a baking sheet and toast them in the oven for 10-15 minutes, until golden and slightly crisp.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Potatoes and Liquids: Stir in the diced potatoes, seafood stock (or chicken broth), and tomato paste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
- Cook the Seafood: Add the mixed seafood to the pot and simmer for an additional 5-7 minutes, until the seafood is fully cooked. Stir in the heavy cream, thyme, Old Bay seasoning (if using), salt, and pepper. Allow the soup to simmer for another 3-5 minutes until creamy.
- Assemble the Bread Bowls: Carefully ladle the hot seafood soup into the prepared bread bowls, filling them generously.
- Serve and Garnish: Sprinkle freshly chopped parsley over the top and add a squeeze of lemon juice for brightness (optional). Serve immediately, with the bread top on the side for dipping.
Notes
- Use fresh seafood or thawed frozen seafood for best flavor and texture.
- If you prefer a thicker soup, you can mash some of the potatoes before adding the cream.
- Old Bay seasoning adds a traditional seafood spice mix but can be omitted or replaced with your preferred seafood seasoning.
- Serve the bread top alongside for dipping into the creamy soup.
- For a dairy-free option, substitute heavy cream with coconut cream or a plant-based cream alternative.
