Go Back

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.
Print Recipe Pin Recipe
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.