Stuffed Seafood Soup Bread Bowl

Why You’ll Love This Recipe

This stuffed seafood soup bread bowl is perfect for those who enjoy indulgent, seafood-based dishes with a twist. The creamy, savory soup fills the air with a mouth-watering aroma while the sourdough bread bowl adds a rustic touch. You’ll love the combination of shrimp, crab meat, and clams (optional) in a deliciously seasoned broth that is made even richer by the addition of heavy cream. The bread bowl itself becomes soft on the inside as it soaks up the flavorful soup, making it an unforgettable eating experience. It’s a dish that’s not only visually impressive but also bursting with layers of flavor that seafood lovers will appreciate.

Ingredients

Soup Base

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 950 ml seafood or chicken broth
• 240 ml heavy cream
• 1/2 pound (225 g) shrimp, peeled and deveined
• 1/2 pound (225 g) lump crab meat
• 1/2 pound (225 g) clams, cooked and shelled (optional)
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Bread Bowls

• 4 large sourdough bread loaves (for bowls)
• 1 tablespoon olive oil (for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the bread bowls: Preheat the oven to 350°F (175°C). Slice the tops off of the sourdough loaves and hollow out the inside, leaving about an inch of bread on the sides. Brush the inside and outside of the loaves with olive oil. Place them on a baking sheet and bake for 10-12 minutes, or until the bread is crispy and golden. Remove from the oven and set aside.
2. Make the soup base: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the flour and cook for another 1-2 minutes, allowing it to form a roux.
4. Gradually pour in the seafood or chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
5. Reduce the heat to low and add the heavy cream. Stir in the shrimp, crab meat, and clams (if using). Season with Old Bay seasoning, cayenne pepper (if using), salt, and black pepper to taste. Simmer for 4-5 minutes, or until the seafood is cooked through.
6. Add the lemon juice and chopped parsley, then adjust the seasoning if necessary.
7. Assemble the bread bowls: Carefully ladle the seafood soup into the hollowed-out bread bowls. Serve immediately and enjoy!

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Seafood Soup: Add more cayenne pepper or a diced jalapeño for an extra kick.
• Vegetarian Version: Replace the seafood with sautéed mushrooms and spinach for a vegetarian alternative.
• Different Bread: If you don’t have sourdough, any hearty bread like baguette or ciabatta can work as a substitute.

Storage/Reheating

• Storage: If you have leftover soup, store it in an airtight container in the refrigerator for up to 2-3 days. The bread bowls, however, are best eaten fresh and are not recommended for storage.
• Reheating: Reheat the soup gently on the stove over low heat. If you plan to serve the soup again, it’s best to serve it in fresh bread bowls.

FAQs

Can I use frozen seafood for this recipe?

Yes, you can use frozen shrimp, crab meat, and clams. Just make sure to thaw them before adding them to the soup.

Can I make the soup ahead of time?

Yes, you can make the soup base in advance and store it in the refrigerator for up to 2-3 days. Reheat it before serving.

Can I freeze the soup?

While the soup can be frozen, it’s best to freeze it without the cream added. Once thawed, reheat and then stir in the cream before serving.

Can I use other types of bread for the bowls?

Yes, you can use other hearty breads like baguette, ciabatta, or even a round artisan loaf.

Can I make the soup without the bread bowl?

Yes, the seafood soup can be served in any bowl if you prefer not to use bread.

How can I make this soup gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Can I add other types of seafood?

Yes, feel free to add lobster, scallops, or other shellfish to enhance the flavor and texture of the soup.

What can I serve with this soup besides bread bowls?

You can serve a side salad, roasted vegetables, or even a light pasta dish to complement the seafood soup.

How do I prevent the bread from getting too soggy?

To prevent the bread from becoming soggy too quickly, you can lightly toast it or bake it with a brush of olive oil before serving.

Can I skip the Old Bay seasoning?

If you don’t have Old Bay, you can substitute it with a mix of paprika, thyme, and a pinch of celery salt for a similar flavor.

Conclusion

The stuffed seafood soup bread bowl is a luxurious yet comforting meal that brings together creamy seafood flavors and the satisfying texture of fresh sourdough. Whether you’re looking to impress guests or simply enjoy a cozy meal, this recipe is sure to be a crowd-pleaser. The combination of rich soup and edible bread bowl makes it both a delicious and memorable experience. So, grab your favorite seafood, bake up some crispy bread bowls, and enjoy this fantastic dish!

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