If you have ever wished for a cozy, indulgent bowl of seafood soup served in the most fun and tasty way possible, this Stuffed Seafood Soup Bread Bowl Recipe is going to be your new best friend. Combining tender, flavorful seafood in a creamy, herb-kissed broth, all nestled inside a perfectly toasted, crusty bread bowl, this dish is as satisfying to eat as it is to look at. Every spoonful bursts with fresh, ocean-fresh flavors and the delight of dipping warm bread into the luscious soup makes it an experience you won’t forget. Whether it’s a special night in or a weekend treat, this recipe is a guaranteed crowd-pleaser that’s sure to warm hearts and tummies alike.
Ingredients You’ll Need
Lucky for you, this recipe calls for ingredients that are simple yet essential, each one bringing freshness, texture, and vibrant flavor that make the finished Stuffed Seafood Soup Bread Bowl Recipe truly shine. From tender seafood to creamy broth and rustic bread, every element plays a key role.
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets): Choose the freshest mix you can find for the best seafood flavor and texture.
- 1 tablespoon olive oil: For sautéing veggies and adding a silky base to the soup.
- 1 medium onion, diced: Adds sweetness and depth as it softens.
- 2 cloves garlic, minced: Brings aromatic warmth to balance the seafood.
- 1 carrot, peeled and diced: Adds a natural sweetness and vibrant color.
- 2 celery stalks, diced: Provides a subtle crunch and earthiness.
- 1 cup potatoes, peeled and diced: Gives the soup body and a lovely smooth texture when cooked through.
- 4 cups seafood stock or chicken broth: The liquid heart of this dish, intensifying the soup’s savory notes.
- 1 cup heavy cream: Creams the soup beautifully, balancing the briny seafood with richness.
- 1 tablespoon tomato paste: Adds a touch of depth and a hint of umami.
- 1 teaspoon dried thyme: Earthy herbaceous notes that complement seafood perfectly.
- 1 teaspoon Old Bay seasoning (optional): For an extra layer of traditional seafood spice flair.
- Salt and pepper, to taste: Essential seasoning to bring all the flavors together.
- 4 small round bread bowls (sourdough or rustic bread): The perfect edible vessel, crusty on the outside, soft and cozy inside.
- 1 tablespoon fresh parsley, chopped: Brightens the dish and adds fresh herbal color as garnish.
- 1 tablespoon lemon juice (optional): A splash of citrus to lift and brighten the entire bowl.
How to Make Stuffed Seafood Soup Bread Bowl Recipe
Step 1: Prepare the Bread Bowls
Start by preheating your oven to 375°F (190°C). Slice off the tops of your bread bowls and carefully scoop out the insides to create roomy bowls, leaving about an inch of bread around the edges. Place them on a baking sheet and toast in the oven for 10 to 15 minutes until they turn golden and develop a slight crisp to hold up against the luscious soup.
Step 2: Sauté the Vegetables
In a large pot, warm the olive oil over medium heat. Add the diced onion, minced garlic, carrot, and celery. Sauté for about 5 to 7 minutes until the vegetables are soft and fragrant, releasing their natural sweetness to form the flavorful base of your soup.
Step 3: Add Potatoes and Liquids
Next, stir in the diced potatoes along with the seafood stock or chicken broth and tomato paste. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the potatoes are tender. This step builds the heartiness and creates the perfect texture foundation for the soup.
Step 4: Cook the Seafood
Now it’s time for the star ingredients: add your mixed seafood to the pot. Simmer for 5 to 7 minutes until all the seafood pieces turn opaque and tender. Stir in the heavy cream, dried thyme, and Old Bay seasoning if you’re using it, along with salt and pepper to taste. Let the soup simmer for another 3 to 5 minutes until it thickens to a creamy, dreamy consistency.
Step 5: Assemble the Bread Bowls
Carefully ladle the rich, steaming seafood soup into your toasted bread bowls, filling them generously. This is the moment where rustic bread meets silky seafood soup in perfect harmony.
Step 6: Serve and Garnish
Sprinkle fresh parsley on top for a burst of green and freshness. Add a squeeze of lemon juice if you want to add a zesty brightness that balances the richness marvelously. Serve immediately, with the bread tops on the side – perfect for dipping into every last creamy bite.
How to Serve Stuffed Seafood Soup Bread Bowl Recipe
Garnishes
Fresh parsley is a classic garnish that instantly enlivens this soup with a pop of color and fresh flavor. A light sprinkle of lemon juice right before serving adds a bright, citrusy zing that cuts through the creaminess and highlights the seafood’s natural sweetness beautifully.
Side Dishes
Because this dish is hearty and filling on its own, simple sides work best. A crisp green salad with a light vinaigrette complements the richness and adds a refreshing contrast. Some roasted vegetables or steamed asparagus also bring nice texture and balance without overshadowing this star.
Creative Ways to Present
For a fun twist, serve the Stuffed Seafood Soup Bread Bowl Recipe family-style by placing all filled bowls on a wooden board garnished with extra parsley and lemon wedges. You can also sprinkle a little grated sharp cheddar or Parmesan cheese atop the soup just before serving for a golden crust. Another idea is to use mini bread bowls as individual servings for a party—everyone loves the novelty of their own edible soup cup!
Make Ahead and Storage
Storing Leftovers
Leftover seafood soup can be stored in an airtight container in the refrigerator for up to 2 days. Keep the bread bowls separate to prevent sogginess; you can warm the soup and freshly toast the bread bowls just before serving again.
Freezing
If you want to freeze the soup, omit the cream until reheating for best texture. Freeze the soup in a freezer-safe container for up to 3 months. Bread bowls do not freeze well, so plan to toast fresh ones when you’re ready to enjoy it again.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. Once hot, stir in the cream and adjust seasoning if needed. Warm the bread bowls in the oven to restore crispness before ladling the soup back inside.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to swap in your favorite seafood like clams, mussels, or even lobster to tailor the Stuffed Seafood Soup Bread Bowl Recipe to your taste.
What kind of bread works best for the bread bowls?
Rustic loaves like sourdough or artisan round bread make the best bowls because they have a firm crust that can hold the soup without leaking and a soft crumb inside to soak up every bit of goodness.
Is there a way to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative to keep the soup creamy without dairy. The flavor profile might shift slightly but will still be delicious.
Can I prepare the soup ahead and assemble the bread bowls later?
Definitely. The soup can be made a day in advance and reheated gently. Toast the bread bowls just before serving to keep them crisp and fresh.
What is Old Bay seasoning and can I omit it?
Old Bay seasoning is a classic mix of spices typically used in seafood dishes for an extra punch of flavor. If you don’t have it or prefer milder soup, you can leave it out or substitute with a pinch of paprika and cayenne for some warmth.
Final Thoughts
This Stuffed Seafood Soup Bread Bowl Recipe is a wonderful way to bring a special touch to your dining table with minimal fuss and maximum flavor. It’s hearty, comforting, and has that wow factor that makes every dinner feel like a celebration. I can’t wait for you to try it and enjoy the cozy, flavorful experience of spooning soup straight out of your own edible bowl. Here’s to many delicious meals ahead!
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Stuffed Seafood Soup Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Seafood Soup Bread Bowl is a hearty and comforting dish featuring a creamy seafood chowder stuffed into toasted sourdough bread bowls. Made with a medley of shrimp, crab, scallops, and fish, combined with fresh vegetables and seasoned with thyme and Old Bay, it’s a perfect meal for seafood lovers seeking a warm, flavorful experience.
Ingredients
Seafood and Soup Base
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 cup potatoes, peeled and diced
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper, to taste
Bread and Garnish
- 4 small round bread bowls (sourdough or rustic bread works well)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightening flavor)
Instructions
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Slice the tops off the bread bowls and scoop out the center to create a hollow, leaving about 1-inch of bread around the edges. Place the bread bowls on a baking sheet and toast them in the oven for 10-15 minutes until golden and slightly crisp.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Potatoes and Liquids: Stir in the diced potatoes, seafood stock or chicken broth, and tomato paste. Bring the soup to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.
- Cook the Seafood: Add the mixed seafood to the pot and simmer for an additional 5-7 minutes until the seafood is fully cooked. Stir in the heavy cream, dried thyme, Old Bay seasoning if using, salt, and pepper. Allow the soup to simmer for another 3-5 minutes until creamy and well combined.
- Assemble the Bread Bowls: Carefully ladle the hot seafood soup into the prepared bread bowls, filling them generously.
- Serve and Garnish: Sprinkle freshly chopped parsley over the top and add a squeeze of lemon juice for brightness if desired. Serve immediately, with the bread tops on the side for dipping.
Notes
- Use fresh seafood for the best flavor and texture, but frozen seafood can also be used when properly thawed.
- Old Bay seasoning is optional but adds a classic seafood flavor.
- For a thicker soup, reduce the broth slightly before adding cream.
- To make ahead: prepare soup base and refrigerate; reheat and add seafood just before serving.
- Adjust seasoning with salt, pepper, and lemon juice according to taste.
