Hearty Stuffed Seafood Soup Bread Bowl Recipe for Cozy Nights

Crispy sourdough bread bowls cradle a delightful seafood soup that promises pure comfort.

My coastal hometown inspires this hearty recipe packed with oceanic flavors.

Plump shrimp and tender crab chunks swim through a creamy broth seasoned with fresh herbs.

Delicate marine ingredients blend seamlessly with rich, velvety textures that warm you from the inside.

Each spoonful delivers a symphony of maritime goodness against the rustic bread backdrop.

Thick ceramic mugs filled with this luxurious soup make perfect companions for chilly evenings.

Savor each bite and let the maritime magic transport you to seaside memories.

Ingredients to Build a Stuffed Seafood Soup Bread Bowl

• Bread Bowl, Bread for Dipping: Crusty vessel for soup, perfect for soaking up flavors. Sourdough or round artisan bread works best. Sturdy enough to hold creamy soup without falling apart.

• Seafood (Mixed): Primary protein adding richness and ocean flavor. Fresh or frozen options acceptable. Choose a mix like shrimp, scallops, or crab for varied texture.

• Butter, Onion, Garlic: Foundation for creating deep, aromatic soup base. Fresh garlic provides stronger flavor. Sweet onions recommended for subtle sweetness.
• Flour: Thickening agent for creating smooth, creamy consistency. All-purpose flour works perfectly.
• Seafood Stock, Wine: Liquid base providing complex maritime flavor. Dry white wine optional but enhances overall taste.
• Heavy Cream, Parmesan Cheese: Adds luxurious creaminess and rich flavor. Full-fat cream ensures silky texture. Freshly grated parmesan preferred.

• Salt, Pepper: Basic seasonings enhancing overall taste. Freshly ground black pepper recommended.
• Parsley: Fresh garnish adding color and light herbal note. Chop finely for best presentation.

How to Make the Ultimate Seafood Soup in Bread Bowls

Step 1: Create Bread Vessel

Grab sturdy round bread loaves. Slice off tops carefully. Scoop out inner bread with fingertips, leaving thick walls intact. Tear removed bread into bite-sized pieces for later dipping.

Step 2: Sauté Ocean Treasures

• Shrimp
• Scallops
• Crab meat

Cook quickly until just turning opaque. Remove seafood immediately to prevent overcooking.

Step 3: Build Flavor Foundation

• Diced onions
• Minced garlic

• Seafood stock
• White wine

Whisk smoothly, eliminating lumps. Simmer until liquid thickens slightly.

Step 4: Enrich Soup Complexity

• Heavy cream
• Parmesan cheese

Season with salt and pepper. Allow mixture to develop rich texture.

Step 5: Unite Seafood and Soup

Return cooked seafood to liquid. Gently fold ingredients together. Warm thoroughly.

Step 6: Fill Bread Bowls

Ladle steaming soup into prepared bread vessels. Ensure generous seafood distribution.

Step 7: Final Flourish

Sprinkle fresh chopped parsley. Serve piping hot. Enjoy luxurious ocean-inspired meal.

Tips to Keep Your Bread Bowl from Sogging Out

• Bread Bowl Preservation: Quickly toast the hollowed bread shells in the oven for extra crispiness and prevent sogginess when adding hot soup.
• Seafood Selection Strategy: Choose fresh, high-quality mixed seafood like shrimp, scallops, and crab for maximum flavor complexity and texture variation.
• Prevent Cream Curdling: Lower heat when adding cream and avoid boiling to maintain smooth, silky soup consistency without separating.
• Wine Enhancement Trick: Optional white wine adds depth; use dry varieties like sauvignon blanc or pinot grigio for subtle, elegant seafood flavor profile.
• Gluten-Free Adaptation: Substitute regular flour with cornstarch or gluten-free flour blend to make the recipe suitable for those with wheat sensitivities.

How to Reheat Stuffed Seafood Bread Bowl Without Overcooking

• Store leftover seafood soup in an airtight container for up to 2-3 days in the refrigerator. Separate the bread bowls from the soup to prevent soggy bread.
• Allow the soup to reach room temperature before storing to prevent bacterial growth and maintain quality.
• Gently warm the soup in a pot over medium-low heat, stirring occasionally. Add a splash of seafood stock or cream to restore the original creamy consistency.
• Crisp up the bread bowl by toasting it lightly in the oven at 350°F for 3-5 minutes before adding the reheated soup to restore its crunch.

Sides That Work Well with Seafood Bread Bowls

• Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the rich, creamy soup and enhance the delicate seafood flavors.
• Create a light arugula salad with lemon vinaigrette to balance the soup's heaviness and provide a refreshing counterpoint to the creamy texture.
• Prepare additional garlic-rubbed toasted bread slices to provide extra crunch and absorb the flavorful seafood broth.
• Mix a light, sparkling citrus drink like a lemon-lime spritzer to cleanse the palate between bites and add a bright, zesty element to the meal.

Flavor Mix-Ins for Your Seafood Bread Bowl

• Gluten-Free Seafood Soup Bowl: Replace regular bread with gluten-free sourdough or hollowed-out roasted sweet potato, using cornstarch instead of flour for thickening the soup base.
• Dairy-Free Ocean Creation: Swap heavy cream with coconut milk and nutritional yeast instead of parmesan cheese. Use plant-based butter for sautéing seafood and vegetables.
• Low-Carb Seafood Vessel: Substitute bread bowl with roasted bell pepper shells or large portobello mushroom caps. Use cauliflower rice as a base for the seafood soup instead of traditional bread.
• Vegetarian Sea-Inspired Version: Replace seafood with heart of palm, oyster mushrooms, and artichoke hearts. Use vegetable stock and maintain the creamy texture with plant-based cream alternatives.

Stuffed Seafood Soup Bread Bowl That Feels Like a Meal in Itself

• Savor a restaurant-quality meal prepared in under 30 minutes with minimal cooking skills required.
• Perfect for intimate dinner parties, cozy family meals, or impressing guests with a gourmet-style dish that looks sophisticated yet feels comforting.
• Easily swap seafood types like shrimp, crab, or scallops to match personal preferences or available ingredients, making this recipe adaptable for various taste buds.
• Transforming bread into a delicious bowl eliminates extra dishes and provides a crispy, flavorful container that soaks up the creamy seafood soup, creating an exciting eating experience.

Stuffed Seafood Soup Bread Bowl Recipe

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4.8 from 16 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Culinary magic unfolds in this seafood soup bread bowl, where oceanic flavors nestle inside a warm, crusty embrace. Hearty coastal ingredients merge seamlessly, delivering a comforting meal that whisks you to seaside comfort with each delectable spoonful.

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Ingredients

Scale 1x2x3x

Seafood

• 1 pound (454 grams) mixed seafood (such as shrimp, scallops, clams, and firm white fish), cut into bite-sized pieces

Vegetables and Aromatics

• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 2 tablespoons (30 milliliters) fresh parsley, chopped

Base and Seasonings

• 2 tablespoons (30 grams) unsalted butter
• ¼ cup (30 grams) all-purpose flour
• 4 cups (946 milliliters) seafood or fish stock
• 1 cup (237 milliliters) heavy cream
• Salt and freshly ground black pepper, to taste

Bread Bowl

• 4 small round sourdough loaves

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Instructions

1. Meticulously excavate the interior of each bread loaf, creating a sturdy vessel with approximately one-inch walls. Slice off the crown of each loaf and delicately remove the inner crumb, preserving the outer crust as a robust container. Reserve the extracted bread for potential dipping purposes.
2. Heat butter in a spacious cooking vessel over moderate temperature. Introduce seafood and execute swift cooking for 3-4 minutes until precisely prepared. Extract seafood and temporarily set aside, maintaining its optimal texture.
3. Within the identical pot, sauté chopped onion and minced garlic until translucent and aromatic. Incorporate flour and briefly toast to construct a foundational roux. Methodically introduce seafood stock and optional wine, whisking diligently to eliminate potential lumps. Allow mixture to gently simmer and thicken for approximately five minutes.
4. Reduce thermal intensity and incorporate heavy cream. Integrate grated parmesan, seasoning comprehensively with salt and pepper. Permit the liquid to harmonize flavors through gentle simmering.
5. Reintroduce cooked seafood into the developing broth, ensuring thorough integration. Allow ingredients to meld and warm together for several additional minutes.
6. Strategically transfer the steaming seafood soup into prepared bread bowls, maximizing filling to create an abundant presentation. Distribute seafood generously to guarantee a rich experience in every spoonful.
7. Embellish each bread bowl with freshly chopped parsley and serve immediately, presenting a rustic and elegant maritime-inspired dish.

Notes

• Choose sturdy, dense bread like sourdough or artisan round loaves to prevent soggy bottoms and maintain structural integrity when holding the creamy seafood soup.
• Toast the inside of bread bowls lightly with olive oil or butter before filling to create a protective barrier against liquid absorption and add extra flavor dimension.
• Utilize fresh, high-quality seafood like shrimp, scallops, or crab for maximum taste complexity and ensure precise cooking to prevent rubbery texture.
• Modify recipe for dietary needs by substituting dairy cream with coconut milk for lactose-intolerant individuals or using gluten-free flour for roux to accommodate wheat sensitivities.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 750
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 44 g
• Saturated Fat: 24 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 120 mg