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Easy Stuffed Seafood Soup Bread Bowl Recipe

A rich, creamy, restaurant-quality stuffed seafood soup served inside a crispy toasted bread bowl—comforting, flavorful, and packed with protein.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 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
  • 4 large crusty bread rolls
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Method
 

  1. Preheat oven to 375°F (190°C). Cut tops off bread rolls, hollow out centers, brush with olive oil, sprinkle with garlic powder, and bake for 10 minutes.
  2. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until softened.
  3. Sprinkle in flour and cook 1–2 minutes, stirring constantly, to form a roux.
  4. Gradually whisk in seafood stock. Simmer until slightly thickened. Add heavy cream, white wine, Old Bay, smoked paprika, and cayenne.
  5. Add shrimp and crab meat; cook 5–7 minutes. Add scallops and cook until just done.
  6. Ladle hot seafood soup into toasted bread bowls. Garnish with parsley and serve immediately.

Notes

Toast the bread bowls well to prevent sogginess and avoid overcooking seafood to keep it tender.