STUFFED SEAFOOD SOUP BREAD BOWL
This Stuffed Seafood Soup Bread Bowl is a rich, creamy, and hearty dish filled with shrimp, crab, and scallops. Served inside a crusty bread bowl, it’s the ultimate comfort food perfect for chilly days or special occasions.
Ingredients
For the Seafood Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced celery
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup milk
- ½ teaspoon Old Bay seasoning
- Salt and pepper to taste
- ½ pound cooked shrimp chopped
- ½ cup lump crab meat
- ½ cup bay scallops
- 2 tablespoons chopped parsley
For the Bread Bowls:
- 4 small round crusty bread loaves
- Olive oil or butter optional, for brushing
Instructions
Prepare the Bread Bowls:
- Preheat oven to 350°F (175°C). Cut off the tops of each bread loaf and hollow out the center. Brush inside with olive oil or butter if desired. Bake for 5–7 minutes to lightly crisp. Set aside.
Make the Soup Base:
- In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and garlic. Sauté until softened, about 5 minutes.
Thicken the Soup:
- Stir in flour and cook for 1–2 minutes. Gradually whisk in broth, then add cream and milk. Simmer until thickened, about 10 minutes.
Add Seafood:
- Stir in Old Bay seasoning, salt, and pepper. Add shrimp, crab, and scallops. Simmer for 5–7 minutes until seafood is cooked through and flavours meld.
Serve:
- Spoon the hot seafood soup into the prepared bread bowls. Garnish with chopped parsley and serve immediately.
Notes
Make Ahead:
The soup can be prepared a day in advance and reheated before serving in fresh bread bowls. Customizing the Flavour:
Add a splash of white wine or a pinch of cayenne for extra depth. Swap scallops for clams if preferred. Serving Suggestions:
Serve with a side salad or roasted vegetables for a full meal. Allergy-Friendly Options:
Use gluten-free flour and bread for a gluten-free version. Storage Tips:
Store leftover soup in an airtight container in the fridge for up to 3 days. Do not store soup inside bread bowls.
The soup can be prepared a day in advance and reheated before serving in fresh bread bowls. Customizing the Flavour:
Add a splash of white wine or a pinch of cayenne for extra depth. Swap scallops for clams if preferred. Serving Suggestions:
Serve with a side salad or roasted vegetables for a full meal. Allergy-Friendly Options:
Use gluten-free flour and bread for a gluten-free version. Storage Tips:
Store leftover soup in an airtight container in the fridge for up to 3 days. Do not store soup inside bread bowls.