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Stuffed Seafood Soup Bread Bowl

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A decadent and hearty dish, this creamy seafood soup served in a toasted bread bowl is the ultimate comfort food. With tender shrimp, crab meat, and white fish, this recipe is perfect for a special dinner or a cozy night in.

Ingredients

Scale
  • 2 tablespoonsbutter1medium onion, diced3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1medium onion, diced3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • Salt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • 1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
  • Optional: A squeeze of fresh lemon juice
  • 4large round bread rolls (e.g., sourdough or ciabatta)2 tablespoonsolive oil or melted butter
  • 2 tablespoonsolive oil or melted butter

Instructions

  1. Preheat your oven to375°F (190°C).
  2. Cut the tops off the bread rolls and hollow out the insides to create bowls. Set aside the tops and reserved bread pieces for another use, such as croutons.Brush the inside and edges of the bread bowls with olive oil or melted butter.Place the bread bowls on a baking sheet and bake for8–10 minutes, or until lightly toasted and crisp. Set aside.2️⃣ Cook the Seafood SoupIn a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto allow the soup to thicken slightly.Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  3. Brush the inside and edges of the bread bowls with olive oil or melted butter.Place the bread bowls on a baking sheet and bake for8–10 minutes, or until lightly toasted and crisp. Set aside.2️⃣ Cook the Seafood SoupIn a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto allow the soup to thicken slightly.Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  4. Place the bread bowls on a baking sheet and bake for8–10 minutes, or until lightly toasted and crisp. Set aside.
  5. In a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto allow the soup to thicken slightly.Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  6. Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.
  7. Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto allow the soup to thicken slightly.Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  8. Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  9. Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.
  10. Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.3️⃣ Assemble the Bread BowlsLadle the hot seafood soup into the toasted bread bowls.Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  11. Ladle the hot seafood soup into the toasted bread bowls.
  12. Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.4️⃣ Serve and EnjoyServe immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
  13. Serve immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.

Notes

Seafood options: Feel free to swap the seafood for scallops, clams, or other shellfish based on your preference.Stock substitution: If seafood stock isn’t available, chicken stock with a splash of clam juice works well.Make-ahead: Prepare the soup in advance and reheat gently before serving in the bread bowls.Leftovers: Store leftover soup in an airtight container in the refrigerator for up to2 days. Reheat gently to avoid overcooking the seafood.
Stock substitution: If seafood stock isn’t available, chicken stock with a splash of clam juice works well.Make-ahead: Prepare the soup in advance and reheat gently before serving in the bread bowls.Leftovers: Store leftover soup in an airtight container in the refrigerator for up to2 days. Reheat gently to avoid overcooking the seafood.
Make-ahead: Prepare the soup in advance and reheat gently before serving in the bread bowls.Leftovers: Store leftover soup in an airtight container in the refrigerator for up to2 days. Reheat gently to avoid overcooking the seafood.
Leftovers: Store leftover soup in an airtight container in the refrigerator for up to2 days. Reheat gently to avoid overcooking the seafood.

Find it online: https://www.delicetreats.com/chicken-bacon-ranch-sliders-a-must-try-recipe-23/