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Stuffed Seafood Soup Bread Bowl

Enjoy a delightful blend of flavors with this stuffed seafood soup served in a warm, freshly made bread bowl. This dish combines rich seafood flavors with a creamy soup base, all encased in a hearty bread that’s perfect for dipping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Seafood
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 mixing bowl
  • 4 bread bowl molds or round bread loaves
  • 1 ladle
  • 1 cutting board

Ingredients
  

  • 4 each bread bowls (about 8 oz each, round loaves)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 pound mixed seafood (shrimp, crab, and scallops)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • to taste salt
  • to taste pepper
  • optional fresh parsley for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). If making your bread bowls from scratch, prepare the bread dough and shape it into round loaves. Bake until golden brown.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes until the vegetables are tender.
  • Add the dried thyme and mixed seafood to the pot. Sauté for another 5 minutes until the seafood is slightly cooked through.
  • Pour in the seafood or chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
  • Stir in the heavy cream and Old Bay seasoning. Allow the soup to simmer for another 10 minutes. Season with salt and pepper to taste.
  • While the soup simmers, prepare your bread bowls. Hollow out the top of each bread bowl or cut a cap off the top and hollow out the center of the loaves.
  • Once the soup is ready, ladle it into the hollowed bread bowls. Garnish with fresh parsley if desired.
  • Serve immediately and enjoy your stuffed seafood soup in a warm, delicious bread bowl.

Notes

Feel free to customize the seafood mix based on your preference or what is available.
For a spicier kick, add some red pepper flakes or a dash of hot sauce to the soup.
Leftover soup can be stored in the refrigerator for up to 3 days (not in bread bowls). Reheat gently on the stove.