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Best Stuffed Seafood Soup Bread Bowl Recipe

A rich and comforting stuffed seafood soup bread bowl made with tender shrimp, crab, scallops, and a creamy seasoned broth, served inside a perfectly crisp sourdough bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 685
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
  • 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).
  2. Cut the tops off the bread rolls and hollow out the centers, leaving sturdy walls.
  3. Brush bread interiors and exteriors with olive oil and sprinkle with garlic powder.
  4. Bake bread bowls for 10–12 minutes until golden and crisp, then set aside.
  5. In a large pot, melt butter over medium heat.
  6. Add onion and garlic and cook until soft and translucent.
  7. Stir in flour and cook for 1 minute, stirring constantly.
  8. Gradually whisk in seafood stock, heavy cream, and white wine.
  9. Bring to a gentle simmer and cook until slightly thickened.
  10. Add Old Bay seasoning, smoked paprika, cayenne, salt, and pepper.
  11. Simmer for 10 minutes to develop flavor.
  12. Add shrimp, crab, and scallops and cook 4–5 minutes until just done.
  13. Remove from heat and stir in fresh parsley.
  14. Ladle soup into prepared bread bowls.
  15. Serve immediately while hot.

Notes

Pre-baking the bread bowls and brushing with olive oil helps prevent sogginess. Add seafood at the end to avoid overcooking.