Stuffed Seafood Soup Bread Bowl

Ingredients

For the Soup:

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1 small onion, finely diced 

• 2 garlic cloves, minced 

• 2 tablespoons all-purpose flour

• 4 cups seafood or chicken broth 

• 1 cup heavy cream

• ½ lb shrimp, peeled and deveined 

• ½ lb lump crab meat 

• ½ lb clams, cooked and shelled (optional)

• ½ teaspoon Old Bay seasoning

• ¼ teaspoon cayenne pepper (optional, for heat)

• Salt and pepper, to taste

• 1 tablespoon lemon juice 

• 2 tablespoons fresh parsley, chopped 

For the Bread Bowls:

• 4 large sourdough bread bowls

• 1 tablespoon olive oil (for brushing)

Instructions:

Instructions

Step 1: Prepare the Bread Bowls

1. Preheat oven to 375°F (190°C).

2. Slice off the top of each sourdough loaf and hollow out the center, leaving a ½-inch-thick shell to hold the soup.

3. Lightly brush the inside and edges with olive oil and bake for 10 minutes until lightly toasted. Set aside.

Step 2: Cook the Soup Base

1. In a large pot, heat olive oil and butter over medium heat.

2. Add onion and sauté until translucent (3–4 minutes).

3. Stir in garlic and cook for 1 minute until fragrant.

4. Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.

Step 3: Build the Soup

1. Gradually whisk in seafood broth, ensuring no lumps remain. Bring to a gentle simmer.

2. Stir in heavy cream, Old Bay, and cayenne (if using). Simmer for 5–7 minutes until slightly thickened.

Step 4: Add the Seafood

1. Gently stir in shrimp and cook for 2–3 minutes until pink and opaque.

2. Add crab meat and clams (if using) and cook for 1–2 minutes until heated through.

3. Season with salt, pepper, lemon juice, and parsley.

Step 5: Assemble & Serve

1. Ladle the hot seafood soup into the toasted bread bowls.

2. Garnish with extra parsley and a lemon wedge if desired.

3. Serve immediately while warm.

Enjoy your creamy, comforting seafood soup in a crispy bread bowl! 

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