Treat yourself to a luxurious seafood experience with these Creamy Stuffed Seafood Soup Bowls. Loaded with crab, shrimp, scallops, and Parmesan in a rich and flavorful soup, all served in sourdough bread bowls, this dish is the ultimate comfort food for any seafood lover. Perfect for a special dinner or a cozy night in, these bowls deliver indulgent flavor in every bite.
Why You’ll Love This Recipe
- Combines tender seafood with a creamy, cheesy soup.
- Served in sourdough bread bowls for a comforting, edible presentation.
- Easy to prepare in just 40 minutes.
- Perfect for seafood lovers and special occasions.
- Rich, filling, and packed with bold, savory flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Soup:
- 1 cup crab meat, cooked
- 1 cup scallops, cooked
- 1 cup shrimp, cooked (peeled and deveined)
- 2 cups seafood stock
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 medium onion, finely diced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
For Serving:
- 4 large sourdough bread bowls
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Prepare the Bread Bowls
- Hollow Out the Bowls: Slice off the tops of the sourdough bread bowls and hollow out the centers, leaving enough bread to maintain their structure. Save the tops for serving or snacking.
Step 2: Make the Soup Base
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 3–4 minutes).
- Create the Roux: Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
Step 3: Build the Soup
- Add the Stock: Slowly pour in the seafood stock, whisking continuously to prevent lumps. Bring to a simmer and cook until slightly thickened (about 5 minutes).
- Incorporate the Cream: Stir in the heavy cream, Parmesan cheese, Old Bay seasoning, salt, and pepper. Simmer for another 3–4 minutes until the soup is smooth and creamy.
Step 4: Add the Seafood
- Combine the Seafood: Gently fold in the crab meat, scallops, and shrimp. Cook for 2–3 minutes, just until the seafood is heated through. Adjust seasoning if needed.
Step 5: Assemble and Serve
- Fill the Bowls: Ladle the hot seafood soup into the prepared sourdough bread bowls.
- Garnish: Sprinkle with fresh parsley and serve immediately with the bread tops on the side for dipping.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Seafood Options: Swap or add your favorite seafood, such as clams, mussels, or lobster.
- Cheese Twist: Use Gruyère or white cheddar instead of Parmesan for a different flavor profile.
- Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce for heat.
- Lighter Version: Replace heavy cream with half-and-half or a plant-based cream alternative.
- Vegetarian Option: Substitute seafood with sautéed mushrooms and use vegetable stock.
Storage/Reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days. Store the bread bowls separately to prevent sogginess.
- Freezing: Freeze the soup (without seafood) for up to 2 months. Thaw in the refrigerator overnight and add the seafood when reheating.
- Reheating: Reheat the soup on the stovetop over low heat, stirring gently, or in the microwave in 1-minute intervals.
FAQs
1. Can I use frozen seafood?
Yes, thaw the seafood completely and pat it dry before adding it to the soup.
2. What’s the best type of bread for the bowls?
Sourdough bread works best because of its sturdy crust, but other rustic bread like boule or ciabatta can also be used.
3. Can I make the soup ahead of time?
Yes, prepare the soup a day in advance and store it in the refrigerator. Reheat and add seafood just before serving.
4. How do I prevent the bread bowls from getting soggy?
Serve the soup immediately after filling the bowls to keep the bread from soaking up too much liquid.
5. Can I make this soup gluten-free?
Yes, use a gluten-free flour or cornstarch to thicken the soup, and serve in gluten-free bread bowls or regular bowls.
6. Can I substitute the seafood stock?
Yes, chicken or vegetable stock can be used, but seafood stock adds the best flavor.
7. Can I make this dairy-free?
Replace the butter with olive oil, the cream with coconut cream, and the Parmesan with nutritional yeast for a dairy-free option.
8. Can I use canned seafood?
Yes, canned crab or shrimp can be used, but fresh or frozen seafood will provide better texture and flavor.
9. What sides pair well with this soup?
Serve with a side salad, roasted vegetables, or extra sourdough bread for dipping.
10. Can I add wine to the soup?
Yes, deglaze the pan with 1/4 cup of white wine after sautéing the onions for extra depth of flavor.
Conclusion
Creamy Stuffed Seafood Soup Bowls are a decadent and satisfying dish perfect for seafood lovers. With rich flavors, a velvety texture, and an edible sourdough bowl, this recipe turns any meal into a memorable dining experience. Try it today and treat yourself to a bowl of indulgent comfort!
Print
Creamy Stuffed Seafood Soup Bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Seafood-inspired
Description
Indulge in the ultimate comfort food with these Creamy Stuffed Seafood Soup Bowls! Loaded with tender shrimp, crab, scallops, and Parmesan, served in warm sourdough bread bowls, this rich and flavorful dish is perfect for seafood lovers.
Ingredients
Seafood:
- 1 cup cooked crab meat
- 1 cup cooked scallops
- 1 cup cooked shrimp
- 2 cups seafood stock
Produce:
- 3 garlic cloves (minced)
- 1 medium onion (finely diced)
- Fresh parsley (for garnish)
Baking & Spices:
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and pepper (to taste)
Bread & Baked Goods:
- 4 large sourdough bread bowls
Dairy:
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the Bread Bowls:
- Hollow Out the Bowls:
- Slice off the tops of the sourdough bread bowls and carefully hollow out the centers, leaving about 1 inch of bread around the edges. Set the bowls aside and reserve the tops for dipping if desired.
Cook the Soup Base:
- Sauté Aromatics:
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened (about 3 minutes). Add the minced garlic and sauté for 1 minute until fragrant.
- Make the Roux:
- Sprinkle the flour over the onion and garlic mixture and stir continuously for 1–2 minutes to cook off the raw flour taste.
- Add Liquid Ingredients:
- Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened (about 5 minutes).
Add Seafood and Cream:
- Combine the Ingredients:
- Stir in the heavy cream, Parmesan cheese, Old Bay seasoning, and salt and pepper to taste. Add the cooked crab meat, scallops, and shrimp, and cook for 3–4 minutes to warm through.
Assemble and Serve:
- Fill the Bowls:
- Ladle the creamy seafood soup into the prepared sourdough bread bowls.
- Garnish:
- Sprinkle with fresh parsley and serve immediately with the reserved bread tops or crusty bread on the side.
Notes
- Substitute lobster or clams for any of the seafood if desired.
- To make the bread bowls crispy, lightly toast them in the oven at 350°F (175°C) for 5 minutes before filling.
- Add a pinch of cayenne pepper for a subtle kick of heat.
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