Description

This cozy seafood bread bowl is comfort food at its finest. A silky, savory seafood soup filled with juicy shrimp, tender scallops, and sweet crab gets ladled into a warm, toasted bread bowl that’s crisp on the outside and soft inside. Every bite delivers rich flavor, creamy texture, and serious wow-factor—perfect for chilly nights, dinner guests, or anytime you want a meal that feels extra special.

Ingredients

Scale

For the Creamy Seafood Soup

2 tablespoons butter
1 medium yellow onion, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups seafood broth
1 cup heavy whipping cream
½ cup dry white wine
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
½ pound raw shrimp, peeled and deveined
½ pound lump crab meat
½ pound sea scallops, rinsed and dried
¼ cup fresh parsley, chopped
Salt and freshly ground black pepper, to taste

For the Bread Bowls

4 large crusty bread rolls (sourdough or artisan-style work best)
2 tablespoons olive oil
½ teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Toast the Bread Bowls: Preheat your oven to 375°F (190°C). Slice off the tops of the bread rolls and gently scoop out the centers, leaving a sturdy shell. Brush the inside and outside of each roll with olive oil, then sprinkle lightly with garlic powder. Arrange on a baking sheet and bake for 10–12 minutes, until lightly golden and crisp.
Build the Soup Base: Heat butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a smooth paste.
Add Liquids and Seasonings: Slowly whisk in the seafood broth, followed by the cream and white wine. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring often, until slightly thickened. Season with Old Bay, smoked paprika, cayenne (if using), salt, and pepper.
Cook the Seafood: Add the shrimp, crab, and scallops to the pot. Simmer gently for 4–5 minutes, just until the seafood is cooked through and tender. Stir in the chopped parsley and adjust seasoning as needed.
Assemble and Serve: Carefully spoon the hot seafood soup into the toasted bread bowls. Garnish with extra parsley and serve immediately while the bread is crisp and the soup is steaming.

Notes

Choose sturdy, thick-crusted bread so the bowls hold their shape.
For a thicker soup, let it simmer a few extra minutes before adding the seafood.
Chicken broth can be used in place of seafood stock if needed, though seafood stock delivers the best flavor.
Avoid overcooking the seafood—adding it last keeps everything tender and juicy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner