Stuffed seafood soup bread bowl

This Stuffed Seafood Soup Bread Bowl is a rich, creamy, and comforting dish that combines tender seafood with a flavorful roux-based soup served inside a crusty bread bowl. Plump shrimp, sweet crab, and juicy scallops simmer in a velvety broth seasoned with Old Bay, smoked paprika, and fresh parsley, creating a hearty meal that’s as satisfying as it is delicious.

The edible bowl adds rustic charm and extra flavor, with the golden crust soaking up some of the rich soup as you enjoy it. Perfect for chilly evenings, dinner parties, or anytime you want a show-stopping meal that’s both elegant and cozy.

Equipment

• Large pot
• Baking sheet
• Serrated knife
• Whisk
• Ladle
• Cutting board

Ingredients

For the soup:

• 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 white wine
• 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

For the bread bowls:

• 4 large crusty bread rolls (sourdough or artisan)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

Instructions

• Preheat the oven to 375 °F (190 °C).
• Slice the tops off the bread rolls and carefully scoop out the centers to make hollow bowls, leaving a thick edge.
• Brush the insides and outsides with olive oil and sprinkle with garlic powder.
• Place the bread bowls on a baking sheet and bake for 10–12 minutes until crispy and lightly golden.
• In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until soft and fragrant, about 3–4 minutes.
• Stir in the flour and cook for another 1–2 minutes to form a roux.
• Gradually whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer, stirring occasionally.
• Add the Old Bay seasoning, smoked paprika, cayenne (if using), salt, and pepper. Stir to combine.
• Add the shrimp, crab meat, and scallops to the soup. Simmer for 5–7 minutes until the seafood is cooked through and tender.
• Stir in the fresh parsley and adjust seasoning to taste.
• Carefully ladle the hot seafood soup into the prepared bread bowls.
• Garnish with extra parsley if desired and serve immediately.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Cuisine: American
• Course: Main dish / Soup

How to store

Store leftover seafood soup (without bread bowls) in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until warm. Do not freeze the soup with the bread bowls — the bread will become soggy. Bread bowls are best made fresh.

What not to do

Do not assemble the bread bowls until ready to serve — storing them with hot soup will make them soggy.
Do not overcook the seafood — add it toward the end so it stays tender.
Do not skip browning the roux — it helps thicken the soup and deepen flavor.

Tips & Variations

Use other seafood like lobster, clams, or mussels for variety.
For extra richness, add a splash of lemon juice or white wine after simmering.
To keep the bread crisp longer, brush inside with a thin layer of olive oil before filling.

Approximate Nutrition

(per serving estimate)

• Calories: ~600–750 kcal
• Fat: ~30–40 g
• Protein: ~30–35 g
• Carbohydrates: ~50–60 g
• Fiber: ~3–5 g
• Sodium: moderate to high

Conclusion

Stuffed Seafood Soup Bread Bowls are a delicious blend of creamy seafood chowder and hearty crusty bread, bringing together rich flavors and textures for a satisfying meal. Whether served at a dinner party or for a cozy family dinner, the warm, flavorful soup and crisp bread bowl make this dish a memorable comfort food centerpiece.

FAQs

Can I use different seafood in this recipe?
Yes, you can swap in lobster, mussels, clams, or white fish alongside or instead of the shrimp, crab, and scallops.

Can I make the soup ahead of time?
Yes — make the soup up to a day in advance and refrigerate. Gently reheat before serving in freshly toasted bread bowls.

Can I use store-bought seafood stock?
Absolutely — good quality store-bought seafood stock is a convenient choice.

Can I make this without wine?
Yes — substitute the wine with extra seafood stock or a splash of lemon juice for acidity.

How do I keep the bread bowl from getting soggy?
Toast the bowl before filling and serve immediately after adding the soup.