If you love rich, creamy seafood soup and the warm, crusty goodness of a bread bowl, this Stuffed Seafood Soup Bread Bowl is a must-try! Packed with shrimp, crab, and tender chunks of fish, this soup is simmered in a luxurious, garlicky, and slightly smoky broth, then ladled into a toasted sourdough bread bowl for the ultimate comfort food experience.
Perfect for cold nights, special dinners, or seafood lovers, this dish is both impressive and incredibly satisfying. Let’s dive into this creamy, seafood-packed delight!
Why You’ll Love This Seafood Soup Bread Bowl
- Rich & Creamy – A velvety, flavorful broth filled with fresh seafood.
- Loaded with Seafood – Shrimp, crab, and fish make every bite amazing.
- Perfectly Toasted Bread Bowl – Soaks up all the delicious flavors!
- Restaurant-Quality at Home – Fancy but easy to make.
- Great for Special Occasions – A show-stopping dish for seafood lovers!
What Does Stuffed Seafood Soup Taste Like?
This soup is buttery, garlicky, and creamy with a touch of smokiness from the Cajun seasoning. The fresh shrimp, crab, and fish add sweet, briny flavors, while the toasted bread bowl gives it a warm, crispy contrast. It’s rich, comforting, and bursting with seafood goodness!
Ingredients for Stuffed Seafood Soup Bread Bowl
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Cajun seasoning (optional, for spice)
- 1 tablespoon all-purpose flour (to thicken)
- 3 cups seafood or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup white wine (optional, adds depth of flavor)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon Old Bay seasoning
For the Seafood:
- ½ lb shrimp, peeled & deveined
- ½ lb white fish (cod, halibut, or tilapia), cut into chunks
- ½ cup lump crab meat
- ½ cup clams or scallops (optional, for extra seafood flavor)
For the Bread Bowl:
- 4 sourdough bread bowls (or large round crusty bread rolls)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Ladle for serving
- Baking sheet (for toasting bread bowls)
- Sharp knife (for cutting bread bowls)
Ingredient Substitutions & Additions
- No Heavy Cream? – Use half-and-half or coconut milk for a dairy-free option.
- No White Wine? – Use extra broth or a splash of lemon juice for acidity.
- Extra Veggies? – Add corn, diced potatoes, or bell peppers for more texture.
- Spicy Kick? – Add more Cajun seasoning or a dash of hot sauce.
How to Make Stuffed Seafood Soup Bread Bowl
1. Prep the Bread Bowls
- Preheat oven to 375°F (190°C).
- Cut off the top of each bread bowl and scoop out some of the insides to create space for the soup.
- Brush the insides with melted butter and garlic powder.
- Place on a baking sheet and bake for 10 minutes, until golden and crispy.
2. Cook the Aromatics
- In a large pot, melt butter and add olive oil over medium heat.
- Sauté onions and garlic for 2-3 minutes until fragrant.
- Stir in smoked paprika, Cajun seasoning, salt, and black pepper for an extra depth of flavor.
3. Make the Creamy Broth
- Sprinkle flour into the pot and stir for 1 minute to create a roux.
- Slowly whisk in broth and white wine, stirring to prevent lumps.
- Bring to a gentle simmer and add heavy cream. Let it cook for 5 minutes, stirring occasionally.
4. Add the Seafood
- Add shrimp, fish, crab, and clams to the broth.
- Simmer for 5-7 minutes, until seafood is cooked through and tender.
- Taste and adjust seasoning if needed.
5. Assemble & Serve!
- Ladle the creamy seafood soup into the toasted bread bowls.
- Garnish with fresh parsley and an extra sprinkle of Old Bay seasoning.
- Serve immediately and enjoy!
💡 Serving Tip: Pair with a side salad, roasted vegetables, or extra toasted bread for dipping!
Expert Tips for the Best Seafood Soup Bread Bowl
- Don’t Overcook the Seafood – It only needs 5-7 minutes to cook. Overcooking makes it rubbery.
- Toast the Bread Bowl – This prevents it from getting too soggy.
- Use Fresh Seafood When Possible – Fresh shrimp and fish give the best flavor.
- Make it Thicker – Add extra flour or mashed potatoes to make the broth even creamier.
- Prep Ahead – Make the soup ahead and reheat before serving in fresh bread bowls.
What to Serve with Seafood Soup Bread Bowl
- Garlic Butter Roasted Veggies – A fresh, savory side.
- Crispy Fries or Potato Wedges – Perfect for dipping.
- Caesar Salad – A crisp contrast to the creamy soup.
- Extra Crusty Bread – For soaking up every last drop!
How to Store & Reheat Leftovers
- Refrigerate: Store leftover soup in an airtight container for up to 3 days.
- Freeze: Freeze soup (without bread bowls) for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a pot over low heat, adding extra broth or cream if needed.
Frequently Asked Questions
1. Can I use frozen seafood?
Yes! Thaw completely before adding to the soup.
2. What’s the best bread for a soup bowl?
Sourdough bread bowls work best because they’re sturdy and crusty, holding up to the soup.
3. How do I make this soup dairy-free?
Use coconut milk or cashew cream instead of heavy cream.
4. Can I add cheese to this soup?
Yes! Stir in ½ cup shredded Parmesan or cheddar for extra richness.
5. How do I make the soup thicker?
Add an extra tablespoon of flour or blend some of the soup before adding the seafood.
Final Thoughts
This Stuffed Seafood Soup Bread Bowl is creamy, rich, and packed with flavor, making it the perfect comfort food for seafood lovers! The buttery toasted bread bowl soaks up the delicious broth, making every bite heavenly.
Give this recipe a try and let me know how it turned out! Share your creations on Pinterest and leave a review below—I’d love to hear from you!
More Cozy Recipes to Try
- Creamy Cajun Chicken Pasta – Spicy, creamy, and full of bold flavors.
- Garlic Butter Shrimp & Rice – Quick, garlicky, and so satisfying!
- Classic Clam Chowder in a Bread Bowl – A seafood classic!
Happy cooking! 🍞🦐✨