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Best Stuffed Seafood Soup Bread Bowl Recipe

A coastal comfort classic featuring tender shrimp, crab, and scallops simmered in a creamy, flavorful broth and served inside a warm, crusty toasted bread bowl for an unforgettable gourmet experience.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Seafood
Cuisine: Coastal
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 and dried
  • 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. Slice tops off bread rolls at a 45-degree angle and hollow out insides, leaving a 1/2-inch border.
  3. Brush inside and outside of bread bowls with olive oil and sprinkle with garlic powder.
  4. Bake bread bowls for 10–12 minutes until crisp.
  5. Melt butter in a large pot over medium heat.
  6. Add onion and garlic; cook 3–4 minutes until softened.
  7. Stir in flour and cook exactly 60 seconds.
  8. Gradually whisk in seafood stock, heavy cream, and white wine; simmer 5 minutes until slightly thickened.
  9. Add Old Bay, smoked paprika, cayenne, salt, and pepper.
  10. Add shrimp, crab, and scallops; cook 4–5 minutes until just cooked through.
  11. Stir in parsley.
  12. Ladle soup into toasted bread bowls and serve immediately.

Notes

Toast bread bowls fully to prevent sogginess, avoid overcooking seafood, and simmer the base gently to maintain creamy texture.