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–+ servings
Stuffed Seafood Soup served in a bread bowl, showcasing a rich and hearty seafood medley.

Stuffed Seafood Soup Bread Bowl

A delightful seafood-filled creamy soup served in a crispy bread bowl, perfect for chilly days and entertaining.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Seafood
Servings 4 servings
Calories 550 kcal

Ingredients
  

Soup Base

  • 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

Bread Bowls

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

Instructions
 

Preparation of Bread Bowls

  • Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and carefully hollow out the insides, leaving a thick border.
  • Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
  • Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown.

Making the Soup Base

  • In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  • Stir in the flour and cook for another minute to form a roux.

Adding Liquids and Seasonings

  • Slowly whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly.
  • Stir in Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper to taste.

Cooking the Seafood

  • Add the shrimp, crab meat, and scallops to the soup. Cook for 4-5 minutes until the seafood is just cooked through and tender.
  • Stir in the fresh parsley.

Assembling the Bread Bowls

  • Ladle the seafood soup into the prepared bread bowls.
  • Top with extra parsley for garnish.

Notes

For best flavor, use fresh seafood. Adjust seasonings to taste. For creaminess, add more heavy cream. Store leftover soup separately from bread bowls to maintain texture.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
Keyword Bread Bowl, Comfort Food, Creamy Soup, Seafood Soup, Stuffed Seafood Soup
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