Cozy Seafood Soup in Edible Bread Bowl Recipe

Winters demand comfort, and this seafood soup in bread bowl perfectly satisfies those deep cravings for warmth and richness.

Packed with succulent seafood and creamy textures, the bread bowl recipe offers a delightful culinary experience.

The hearty soup blends fresh ocean flavors with robust ingredients that dance on your palate.

Tender chunks of fish, plump shrimp, and delicate clams nestle in a velvety broth that promises pure satisfaction.

Each spoonful brings a symphony of maritime goodness, transforming an ordinary meal into an extraordinary dining adventure.

The rustic bread bowl not only serves as a delicious container but also soaks up every drop of the flavorful soup.

You’ll savor every bite of this comforting meal that brings the essence of coastal cuisine right to your table.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 750 kcal

Servings: 4

Ingredients That Build the Perfect Stuffed Seafood Soup Bread Bowl

• Bread Loaves: Sturdy sourdough or round artisan bread perfect for creating edible vessels, choose dense loaves that can hold creamy soup without falling apart.
• Bread Crumbs: Saved interior bread works wonderfully for extra texture or future dipping.

• Seafood Mix: Blend of fresh, succulent shrimp, tender scallops, or delicate white fish adds luxurious oceanic flavors, select high-quality, fresh seafood from reliable fishmongers.
• Butter: Rich foundational fat for cooking seafood, enhances natural maritime essence and prevents sticking.

• Onion, Garlic: Aromatic foundation creating deep, savory undertones, choose firm, fragrant bulbs without soft spots.
• Flour: al thickening agent transforming liquid into silky, luxurious soup texture.
• Seafood Stock: Concentrated maritime liquid intensifying oceanic profile, opt for low-sodium versions for better control.
• White Wine: Optional splash adding sophisticated complexity and depth, select crisp, dry varieties.
• Heavy Cream: Luxurious silky element creating irresistible richness and smooth consistency.
• Parmesan Cheese: Sharp, salty element providing nutty undertones and creamy complexity.
• Salt, Pepper: Essential seasoning agents balancing and elevating overall taste profile.
• Fresh Parsley: Bright, verdant garnish offering fresh visual and flavor contrast.

Tools to Assemble a Bread Bowl Full of Seafood Soup

• Large pot: Essential for cooking seafood and preparing the soup base.
• Cutting board: Needed for chopping onions and preparing ingredients.
• Chef's knife: Required for precise ingredient preparation.
• Whisk: Crucial for creating a smooth roux and blending soup without lumps.
• Ladle: Perfect for transferring hot soup into bread bowls.
• Wooden spoon: Helps stir ingredients and prevent sticking during cooking.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Steps to Fill a Bread Bowl with Stuffed Seafood Soup

• Create Bread Containers

Slice bread tops off and carefully hollow out each loaf, leaving a thick border around edges. Keep removed bread pieces for potential dipping later.

• Sauté Seafood

Heat butter in large pot and quickly cook seafood until just tender. Remove seafood and set aside to prevent overcooking.

• Build Soup Foundation

Sauté onions and garlic until fragrant. Add flour and create smooth base. Slowly pour seafood stock, whisking consistently to eliminate lumps. Simmer until slightly thickened.

• Enrich and Season

Lower heat and blend heavy cream into mixture. Sprinkle parmesan cheese, then season with salt and pepper. Allow flavors to merge and develop richness.

• Merge Seafood and Soup

Return cooked seafood to pot, gently stirring to integrate. Warm together briefly to harmonize flavors.

• Fill Bread Containers

Ladle steaming soup into prepared bread containers. Distribute seafood generously, ensuring each serving has abundant ingredients.

• Finish and Present

Scatter fresh parsley across top of each bread bowl. Serve immediately while piping hot for maximum enjoyment.

Ideas to Keep Seafood Soup Bread Bowl Rich and Brothy

• Mix and match your favorite seafood like shrimp, crab, scallops, or white fish to create a personalized flavor profile that suits your taste preferences.
• Replace wheat bread with gluten-free bread bowls and use cornstarch instead of flour to create a roux for gluten-sensitive food lovers.
• Swap heavy cream with coconut milk or almond milk cream, and use nutritional yeast instead of parmesan cheese to make the recipe completely dairy-free while maintaining rich, creamy texture.
• Add red pepper flakes, cayenne, or hot sauce for those who love extra heat, or keep it mild by using fresh herbs like dill or chives for added complexity without spiciness.
• Prepare the soup base and seafood separately, storing them in the refrigerator. When ready to serve, quickly reheat and assemble the bread bowls for a stress-free, gourmet meal.

How to Serve Stuffed Bread Bowls with Style

• Seafood Feast Pairing: Complement the rich soup with a crisp white wine like Sauvignon Blanc or Pinot Grigio, enhancing the seafood's delicate flavors.
• Bread Bowl Dipping Delight: Use the reserved bread pieces as crunchy dippers, allowing guests to scoop up extra soup and enjoy different textures throughout the meal.
• Fresh Side Salad Companion: Serve alongside a light, zesty mixed green salad with citrus vinaigrette to balance the soup's creamy richness and provide a refreshing contrast.
• Herb Sprinkle Finale: Offer additional fresh herbs like chives or dill at the table, letting diners customize their soup with extra aromatic garnishes for a personalized touch.

Best Storage for Seafood-Filled Bread Bowls

• Store leftover soup separately from bread bowls to maintain crispy texture. Transfer soup to airtight containers, keeping seafood intact and preventing soggy bread. Refrigerate soup for 2-3 days maximum.
• Warm soup gently in saucepan over medium-low heat, stirring occasionally. For bread bowls, quickly toast in oven at 350°F for 3-5 minutes to restore crispness before filling with reheated soup.
• Freeze soup base without seafood for up to one month. When ready to enjoy, thaw in refrigerator overnight, reheat, and add fresh seafood just before serving to maintain optimal flavor and texture.
• Prepare individual soup portions in separate containers. This method allows flexible meal planning, enables quick weeknight dinners, and prevents unnecessary waste while maintaining ingredient quality and taste.

FAQs

• What type of seafood works best in this recipe?

Shrimp, crab, and scallops are ideal for this soup. You can use a mix of these or choose your favorite seafood combinations. Fresh seafood provides the best flavor and texture.

• Can I make this recipe gluten-free?

Yes, substitute regular flour with cornstarch or gluten-free flour blend when making the roux. Use gluten-free bread bowls or serve the soup in a regular bowl if gluten-free bread is unavailable.

• How do I prevent the seafood from becoming tough?

Cook seafood briefly over medium heat, just until it turns opaque. Remove seafood from the pot immediately after cooking to prevent overcooking. Adding it back to the warm soup at the end helps maintain its tender texture.

• Is it necessary to use wine in the recipe?

No, wine is optional. If you prefer not to use alcohol, simply replace the wine with additional seafood stock or water. The soup will still have rich, delicious flavors from the seafood and other ingredients.

Hearty Seafood Soup Bread Bowl Recipe

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4.5 from 34 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Creamy New England Clam Chowder nestled inside a hearty bread bowl delivers coastal comfort with rich, briny flavors. Savory ingredients blend seamlessly, promising pure maritime satisfaction you can enjoy from first spoonful to last.

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Ingredients

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• 1 lb (454 g) mixed seafood (shrimp, scallops, clams, firm white fish), bite-sized pieces
• 2 tbsps (30 ml) fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 2 large potatoes, peeled and diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, finely chopped
• 4 cups (946 ml) seafood or fish stock
• 1 cup (237 ml) heavy cream
• 2 tbsps (30 g) unsalted butter
• ¼ cup (30 g) all-purpose flour
• Salt and freshly ground black pepper, to taste
• 4 small round sourdough loaves

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Instructions

1. Bread Preparation: Carefully hollow out bread loaves, maintaining one-inch thick walls. Remove inner crumb and slice off tops, creating sturdy edible vessels. Set aside extracted bread for potential garnishing or dipping.
2. Seafood Cooking: Sear seafood in butter over medium heat until perfectly cooked, approximately 3-4 minutes. Remove and temporarily reserve seafood, preserving its delicate texture and flavor profile.
3. Flavor Foundation: In the same cooking vessel, caramelize onions and garlic until translucent. Introduce flour to create a smooth roux, then gradually integrate seafood stock and optional wine. Whisk continuously to eliminate potential lumps, allowing mixture to simmer and thicken for five minutes.
4. Creamy Integration: Reduce heat and fold in heavy cream and parmesan cheese. Season comprehensively with salt and pepper, permitting ingredients to harmonize through gentle simmering. Ensure a luxurious, velvety consistency.
5. Final Assembly: Reincorporate cooked seafood into developed broth, allowing ingredients to warm and meld seamlessly. Carefully ladle steaming soup into prepared bread bowls, maximizing filling and ensuring abundant distribution.
6. Presentation: Garnish with freshly chopped parsley. Serve immediately, presenting an elegant maritime-inspired culinary creation that combines rustic charm with sophisticated flavors.

Notes

• Bread Bowl Prep: Carefully hollow out bread loaves, leaving thick walls to prevent sogginess and maintain structural integrity during serving.
• Seafood Cooking Precision: Quickly sauté seafood to prevent overcooking, which can make it tough and rubbery, ensuring tender and succulent texture.
• Roux Foundation: Toast flour briefly to eliminate raw flour taste and develop a rich, nutty flavor base for the soup’s creamy consistency.
• Cream Incorporation: Add heavy cream at low heat to prevent curdling and maintain smooth, silky soup texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 420
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 80 mg