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Stuffed Seafood Soup Bread Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the Bread Bowls: Carefully ladle the hot seafood soup into the prepared bread bowls, filling them generously.
  6. 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.

Find it online: https://slsrecipes.com/stuffed-seafood-soup-bread-bowl-recipe/