Stuffed Seafood Soup Bread Bowl – Easy Recipe Ready in 15 minutes

If you’re craving a comforting, restaurant-style meal at home, this Stuffed Seafood Soup Bread Bowl is exactly what you need. Creamy, rich, and packed with shrimp, crab, and scallops, this seafood bread bowl recipe is perfect for cozy dinners or special occasions when you want something impressive yet satisfying.

Why You’ll Love This Recipe

• Rich, creamy texture with tender seafood in every bite
• Served in a crispy bread bowl for a hearty, all-in-one meal
• Perfect for family dinners or entertaining guests
• Easy to customize with your favorite seafood
• Halal-friendly with no alcohol used

Stuffed Seafood Soup Bread Bowl – Easy Recipe Ready in 15 minutes

Creamy seafood soup filled with shrimp, crab, and scallops.

Served inside a crispy, toasted bread bowl.

Perfect for a cozy and hearty dinner.

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Course dinner

Cuisine American Seafood

Ingredients

  

For the Soup

• 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 extra seafood stock + 1 tablespoon lemon juice non-alcoholic replacement
• 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 patted dry
• 1/4 cup fresh parsley chopped
• Salt and pepper to taste

For the Bread Bowls

• 4 large crusty bread rolls sourdough or artisan
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

Instructions

 

• Preheat oven to 375°F (190°C). Slice the tops off the bread rolls and hollow them out, leaving thick sides. Brush with olive oil and sprinkle with garlic powder. Bake for 10–12 minutes until golden and crisp.
• In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened.
• Stir in flour and cook for 1 minute to form a roux.
• Slowly whisk in seafood stock, heavy cream, and the extra stock with lemon juice. Simmer for 5 minutes until slightly thickened.
• Add Old Bay seasoning, smoked paprika, cayenne (if using), salt, and pepper.
• Gently add shrimp, crab, and scallops. Cook for 4–5 minutes until just tender.
• Stir in parsley and remove from heat.
• Ladle the Stuffed Seafood Soup Bread Bowl filling into the prepared bread bowls and serve warm.

Notes

Serve with a light salad or roasted vegetables. You can also make the creamy seafood soup ahead and toast the bread bowls just before serving.

 

Ingredients

For the Soup

• 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 extra seafood stock + 1 tablespoon lemon juice (non-alcoholic replacement)
• 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 patted dry
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Bread Bowls

• 4 large crusty bread rolls (sourdough or artisan)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 375°F (190°C). Slice the tops off the bread rolls and hollow them out, leaving thick sides. Brush with olive oil and sprinkle with garlic powder. Bake for 10–12 minutes until golden and crisp.
2. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened.
3. Stir in flour and cook for 1 minute to form a roux.
4. Slowly whisk in seafood stock, heavy cream, and the extra stock with lemon juice. Simmer for 5 minutes until slightly thickened.
5. Add Old Bay seasoning, smoked paprika, cayenne (if using), salt, and pepper.
6. Gently add shrimp, crab, and scallops. Cook for 4–5 minutes until just tender.
7. Stir in parsley and remove from heat.
8. Ladle the Stuffed Seafood Soup Bread Bowl filling into the prepared bread bowls and serve warm.

Tips & Tricks

• Do not overcook the seafood to keep it tender
• Use fresh seafood for the best flavor
• Add corn or diced potatoes for extra heartiness
• Swap scallops with white fish chunks if needed

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop + Baking
• Cuisine: American Seafood
• Difficulty: Medium
• Dietary Notes: Halal-friendly, nut-free

Notes

Serve with a light salad or roasted vegetables. You can also make the creamy seafood soup ahead and toast the bread bowls just before serving.

Nutrition (Approximate per serving)

• Calories: 520
• Protein: 32g
• Carbohydrates: 38g
• Fat: 28g

FAQ

Can I make this seafood bread bowl ahead of time?
Yes, prepare the soup up to one day ahead and reheat gently before serving.

What bread works best for bread bowl dinner recipes?
Sourdough or artisan rolls with thick crusts hold up best.

Can I freeze creamy seafood soup?
Freezing is not recommended due to the cream and seafood texture.

Is this recipe spicy?
It’s mild; cayenne is optional and adjustable.

Can I use frozen seafood?
Yes, thaw and pat dry before cooking.

Storage

• Refrigerator: Store soup in an airtight container for up to 2 days
• Freezer: Not recommended
• Reheating: Warm gently on the stovetop over low heat

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Conclusion

This Stuffed Seafood Soup Bread Bowl brings together creamy seafood chowder and crispy bread for a comforting, impressive meal that never fails. Whether for a cozy night in or a special gathering, this recipe delivers flavor, warmth, and satisfaction in every bite.