Easy Stuffed Seafood Soup Bread
There are days when you just need something that feels like a hug in a bowl. I remember one particularly dreary afternoon, staring into the fridge, wanting more than just soup and more than just a sandwich.
I wanted comfort. Real, hearty, stick-to-your-ribs comfort. That’s when the idea struck: why not put the soup *inside* the bread? Not just any soup, but a creamy, rich seafood soup, packed with flavor.
This recipe is the result of that craving. It combines the rustic charm of a bread bowl with the elegance of a seafood chowder. It looks impressive, but you’ll be surprised at how simple it is to bring together. It’s a perfect centerpiece for a family dinner or a cozy night in.
What You’ll Need
For the Seafood Soup:
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 pound potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound sea scallops, cut in half if large
- 1/2 pound cod or haddock, cut into 1-inch chunks
- 1 teaspoon Old Bay seasoning
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
For the Bread Bowls:
- 4 large, round crusty bread boules (sourdough works wonderfully)
- 2 tablespoons olive oil or melted butter
Pro Tips
Over the years, I’ve learned a few things that take this dish from good to great. Here are some pointers to help you nail it on your first try.
- Toast Your Bowls: This is the most important step for a perfect bread bowl. After hollowing out the bread, brush the inside with olive oil or melted butter and toast it for a few minutes. This creates a barrier that prevents the soup from making the bread soggy too quickly.
- Seafood Last: Add your seafood at the very end of the cooking process. Shrimp, scallops, and delicate fish cook in just a few minutes. Overcooking them will make them rubbery and tough. The residual heat of the soup is often enough to cook them through perfectly.
- Thicken with Care: The flour and broth mixture (a roux) is what thickens the soup. Whisk the broth in slowly to avoid lumps. If your soup isn’t as thick as you’d like, you can create a small slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then slowly stir it into the simmering soup.
- Rest the Soup: Letting the soup sit for about 10-15 minutes after it’s finished cooking allows the flavors to meld together beautifully. It also cools it down just enough so it doesn’t immediately saturate the bread bowl.
Required Kitchen Tools
- Large pot or Dutch oven
- Sharp knife (for chopping and hollowing bread)
- Cutting board
- Whisk
- Ladle
- Measuring cups and spoons
- Baking sheet
Substitutions and Variations
One of the best things about a recipe like this is its flexibility. You can easily adapt it to what you have on hand or your dietary needs.
- Seafood: Feel free to use any combination you like. Clams, mussels, crab meat, or even salmon can be used. A bag of frozen mixed seafood works well in a pinch; just be sure to thaw it first.
- Vegetables: Add a cup of frozen corn, peas, or diced carrots along with the potatoes for extra color and nutrients.
- For a Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup base.
- Herb Variations: Fresh dill or chives can be used in place of, or in addition to, the parsley for a different flavor profile.
Diet | Substitution |
---|---|
Dairy-Free | Use olive oil instead of butter, and full-fat coconut milk or a cashew cream instead of milk/cream. |
Gluten-Free | Serve the soup in a regular bowl with a side of your favorite gluten-free bread. Thicken with a cornstarch slurry instead of flour. |
Make-Ahead Tips
You can prepare the soup base (everything except the seafood and cream) up to two days in advance. Store it in an airtight container in the refrigerator.
When you’re ready to serve, gently reheat the soup on the stove, stir in the heavy cream, and then add the seafood to cook through. This makes for a very quick and impressive weeknight meal.
How to Make Easy Stuffed Seafood Soup Bread
Step 1: Prepare the Bread Bowls
Preheat your oven to 375°F (190°C). Slice off the top 1-inch of each bread boule. Carefully hollow out the inside of the bread, leaving about a 1/2-inch thick wall. Save the bread tops and the scooped-out insides for dipping.
Step 2: Toast the Bowls
Brush the inside of the hollowed-out bowls and the cut side of the tops with olive oil or melted butter. Place them on a baking sheet and bake for 10-12 minutes, or until golden and lightly toasted. This step is crucial to prevent leaks.
Step 3: Sauté the Aromatics
While the bread is toasting, melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Create the Soup Base
Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste. Slowly pour in the broth while whisking continuously to prevent lumps. Once smooth, stir in the milk.
Step 5: Cook the Potatoes
Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
Step 6: Finish the Soup
Stir in the heavy cream and Old Bay seasoning. Add the shrimp, scallops, and fish chunks to the pot. Let the soup gently simmer for another 3-5 minutes, just until the seafood is opaque and cooked through. Be careful not to boil it.
Step 7: Season and Serve
Remove the pot from the heat. Stir in the fresh parsley and season with salt and pepper to your liking. Ladle the hot soup into the toasted bread bowls, place the bread “lids” on top or on the side, and serve immediately.
Meal Pairing and Nutrition
This dish is a complete meal on its own, but a simple side can round it out nicely. A light green salad with a vinaigrette dressing cuts through the richness of the chowder perfectly.
Category | Suggestion |
---|---|
Wine | A crisp Sauvignon Blanc or unoaked Chardonnay. |
Salad | Simple arugula salad with lemon vinaigrette. |
Garnish | Extra fresh parsley, oyster crackers, or a dash of smoked paprika. |
Nutritional information is an estimate and can vary based on the specific ingredients used. This is for one serving.
Nutrient | Amount |
---|---|
Calories | ~750 kcal |
Protein | ~35g |
Fat | ~30g |
Carbohydrates | ~80g |
Tips for Leftovers and Storage
Storing this dish requires separating the components. Leftover soup should be stored in an airtight container in the refrigerator for up to 2 days. The bread bowls are best enjoyed fresh but can be stored in a bread box or paper bag for a day.
Do not store the soup inside the bread bowl, as it will become completely saturated and fall apart. To reheat, gently warm the soup on the stovetop and toast the bread bowl again before serving.
Frequently Asked Questions
Q1. What’s the best type of bread to use for bread bowls?
Ans: A crusty, sturdy bread with a dense crumb works best. Sourdough, pumpernickel, or a classic crusty white boule are all excellent choices because their strong crusts hold up well to the soup.
Q2. Can I use frozen seafood for this recipe?
Ans: Absolutely. Just make sure to thaw the seafood completely and pat it dry before adding it to the soup. This prevents it from releasing too much water and thinning out your chowder.
Q3. My soup seems too thin. How can I thicken it?
Ans: The easiest way is with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk this into the simmering soup and let it cook for a minute or two until it has thickened.
Q4. How do I stop my bread bowl from getting soggy and leaking?
Ans: The trick is to toast the inside of the bowl after hollowing it out. Brushing it with olive oil or butter before toasting creates a waterproof layer that keeps the soup contained for much longer.
Wrapping Up
This Stuffed Seafood Soup Bread is more than just a meal; it’s an experience. It’s the kind of food that brings people together and makes a simple dinner feel like a special occasion.
The creamy, savory soup paired with the crusty, toasted bread is a combination that’s hard to beat. I truly hope you give this recipe a try.
If you do, I’d love to hear about it! Drop a comment below to let me know how it turned out, or if you have any questions along the way. Happy cooking!