You ever have one of those days where you want something amazing for dinner, but you also want to put in, like, zero effort?
Yeah, me too. That was me last Tuesday. I wanted something cozy and warm that looked like it came from a fancy restaurant, but my energy level was somewhere around “pre-heating the oven is a big win.”
So I made this. This is a ridiculously easy, stuffed seafood soup in a bread bowl. It sounds complicated, I know. But I promise you, it’s one of the simplest, most impressive things you can make. You’re about to learn how to turn a loaf of bread and some soup into your new favorite meal.
What You’ll Need
I’ve broken this down into a few parts so your grocery list is super easy to read. Don’t let the list scare you, it’s mostly basic stuff you might already have.
The most important part? The bread. Don’t get a flimsy loaf. You need something with a good, crusty outside to hold all that creamy soup. A sourdough round or a sturdy boule is perfect.
Here’s what you need for the soup base. This is what makes everything creamy and delicious.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 6 Tablespoons |
| Yellow Onion | 1 medium |
| Celery | 2 stalks |
| All-Purpose Flour | ½ cup |
| Chicken Broth | 2 cups |
| Heavy Cream | 2 cups |
| Old Bay Seasoning | 1 Tablespoon |
And now for the main event—the seafood. The key here is to use a mix. It just gives the soup a better flavor. I use a combo of shrimp, crab, and a firm white fish.
| Ingredient | Amount |
|---|---|
| Raw Shrimp | 1 lb |
| Lump Crab Meat | 8 oz |
| Cod or Halibut | ½ lb |
| Minced Garlic | 3 cloves |
Finally, the bread bowls. This is what takes it from just soup to an actual experience. So simple, but so good.
| Ingredient | Amount |
|---|---|
| Round Bread Loaves | 4 small (or 2 large) |
| Melted Butter | ¼ cup |
| Garlic Powder | 1 teaspoon |
| Dried Parsley | 1 teaspoon |
The Tools for the Job
You don’t need any crazy kitchen gadgets for this. I bet you have everything you need right now.
- A big pot or Dutch oven: This is for making the soup. Something heavy on the bottom is best because it keeps the creamy base from burning.
- A sharp knife: For chopping the veggies. And for carving the bread bowls, which is the fun part.
- Whisk: This is your best friend for making sure the soup base is smooth and not lumpy.
- Wooden spoon or spatula: For stirring everything together.
- Baking sheet: To toast the bread bowls on.
- Measuring cups and spoons: You know, for measuring.
That’s it. See? Nothing fancy.
Let’s Make Some Seafood Magic
Alright, let’s get into it. Just follow these steps, and you’ll be fine. Don’t try to rush it, especially the first part. The base is where all the flavor is built.
Step 1: First thing, let’s get the veggies ready. Chop up your onion and celery into small, little pieces. You don’t want huge chunks. Mince up your garlic, too, and just set it aside for now.
Step 2: Grab your big pot and put it on the stove over medium heat. Toss in the 6 tablespoons of butter and let it melt. Once it’s all melted and bubbly, add your chopped onion and celery. Stir them around for about 5-7 minutes until they get soft and the onion looks kinda see-through. (Don’t let them get brown, just soft).
Step 3: Sprinkle the ½ cup of flour over the cooked veggies. This is going to feel weird, like you’re making a paste. That’s exactly what you’re doing. Stir it constantly for about two minutes. This part is called making a “roux” and it’s what will thicken our soup. Cooking the flour a bit gets rid of that raw flour taste.
Step 4: Now, slowly—and I mean slowly—start pouring in the 2 cups of chicken broth while you whisk like crazy. If you dump it all in at once, you’ll get lumps. Add a little bit, whisk until it’s smooth, then add a little more. Keep doing that until all the broth is in there and you have a smooth, slightly thick sauce.
Step 5: Pour in the 2 cups of heavy cream and the 1 tablespoon of Old Bay seasoning. Give it a good stir and let it come to a gentle simmer. You’ll want to let it bubble very lightly for about 5 minutes, stirring here and there. You’ll feel it start to get thicker. It should be thick enough to coat the back of your spoon.
Step 6: While the soup base is simmering, let’s get the bread bowls ready. Preheat your oven to 375°F (190°C). Take your bread loaves and slice off the top third. Then, using your fingers or a spoon, pull out the soft bread from the inside, leaving about a 1-inch wall all around. (Don’t throw that bread away! It’s perfect for dipping).
Step 7: Mix your ¼ cup of melted butter with the 1 teaspoon of garlic powder and 1 teaspoon of dried parsley. Brush this garlic butter all over the inside of the bread bowls and on the “lids” you cut off. Place them on a baking sheet and pop them in the oven for about 10-12 minutes, or until they’re golden brown and toasty.
Step 8: Okay, back to the soup. The base should be nice and thick now. Add your minced garlic and the ½ lb of fish chunks. Let that cook for just about 3 minutes. The fish cooks fast.
Step 9: Now add the 1 lb of shrimp. Shrimp also cooks super fast. They’ll only need about 2-3 minutes. You’ll know they’re done when they turn pink and curl up. Don’t walk away at this point! Overcooked shrimp are rubbery and sad.
Step 10: Turn off the heat completely. Gently fold in the 8 oz of crab meat. You add this last because it’s already cooked and very delicate. You just want to warm it through. Give the soup a taste and add salt and pepper if you think it needs it.
Step 11: Carefully ladle the hot soup into your toasted bread bowls. Garnish with a little extra parsley if you’re feeling fancy, and put the toasted bread “lid” on top or on the side for dipping. Serve it immediately while it’s hot and amazing.
My Pro Tips (So You Don’t Mess This Up)
I’ve made this a million times, and I’ve made a few mistakes along the way. Here are the things I learned so you don’t have to.
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Don’t Burn the Roux. When you add the flour to the butter and veggies, you have to keep stirring. It can go from perfect to burnt in, like, ten seconds. If you smell anything even slightly burnt, you have to start over. I know it’s annoying, but a burnt roux will ruin the whole pot of soup. Just give it your full attention for those two minutes.
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Cut Your Seafood the Same Size. Try to get your shrimp and your fish chunks to be roughly the same size. This helps everything cook evenly. If you have giant chunks of fish and tiny shrimp, the shrimp will be tough little bullets by the time the fish is cooked through.
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Don’t Overcook the Seafood. I know I said this already, but it’s the most important rule. Seafood cooks way faster than you think. The soup should be simmering gently, not boiling like crazy, when you add the fish and shrimp. The moment they’re cooked, get the pot off the heat. They’ll continue to cook a little in the hot soup anyway.
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The Bread Matters. Get good, crusty bread. A soft sandwich loaf will turn into a mushy, sad mess. You want a bread bowl that can stand up to the hot soup. A sourdough round is my absolute favorite for this because the slight tang of the bread tastes so good with the creamy seafood.
Want to Change It Up?
This recipe is a great starting point, but you can totally play with it. Once you make it once, you’ll see how easy it is to customize.
Substitutions and Variations
- Add some spice: If you like a little kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup base when you add the Old Bay.
- Throw in more veggies: Corn is amazing in this. Add about a cup of frozen corn when you add the cream. Some chopped potatoes, boiled until tender and added at the end, can also make it even heartier.
- Change the cheese: After you fill the bread bowls, sprinkle some shredded cheddar or Gruyère cheese on top and pop them under the broiler for a minute or two until the cheese is melted and bubbly. It’s so good.
- Different seafood: Don’t love cod? Use scallops or chunks of salmon. You could even use clams. Just be aware that different types of seafood have different cooking times.
- Make it lighter: You can substitute the heavy cream with half-and-half or whole milk, but the soup won’t be as rich and thick. You might need to let it simmer a little longer to thicken up.
Making This Ahead of Time?
You can definitely prep some of this ahead, which is great if you’re having people over.
You can make the soup completely, but stop before you add the seafood. Let it cool down and store it in an airtight container in the fridge for up to two days. When you’re ready to serve, just gently reheat it on the stove until it’s simmering. Then, add your seafood and cook it right at the end.
I wouldn’t toast the bread bowls until you’re ready to serve. They’re best when they are warm and toasty right out of the oven.
What to Do With Leftovers
If you actually have leftovers, first of all, I’m impressed.
Store the soup and any leftover bread bowls in separate airtight containers in the fridge. If you store the soup in the bread bowl, it will get really soggy overnight. The soup will keep for about 2 days in the fridge.
To reheat, just warm the soup on the stove over low heat. Don’t microwave it, as that can make the seafood rubbery. You can pop the bread bowl back in the oven for a few minutes to freshen it up.
FAQs: Your Questions, Answered
Q1. Can I use frozen seafood?
Ans: Totally. Just make sure it’s completely thawed before you use it. Pat it really dry with paper towels to get rid of any extra water, which can thin out your soup.
Q2. My soup seems too thin. What did I do wrong?
Ans: You probably didn’t do anything wrong! Just let it simmer for a few more minutes, and it should thicken up. If it’s still too thin, you can make a small slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then whisking it into the simmering soup.
Q3. Can I make this gluten-free?
Ans: Yes, but you’ll need to make a couple of swaps. Use a gluten-free all-purpose flour blend for the roux and serve the soup in a bowl instead of a bread bowl (or find some good gluten-free bread).
Q4. Is this recipe good for kids?
Ans: My kids love it, but some can be funny about seafood. You can always make the creamy base and then just add cooked shrimp for the kids who like it, leaving it out for the ones who don’t.
Wrapping Up
See? That wasn’t so bad, was it? You just learned how to make something that will make anyone you serve it to think you’re a kitchen genius. But you and I know the secret—it’s just a simple, delicious soup in a fancy bread bowl.
The best part is that feeling you get when you take that first bite—the crispy, garlic-buttered bread and the warm, creamy seafood soup. It’s just pure comfort.
Now it’s your turn. Go make this! And when you do, come back and leave a comment below. Tell me how it went, if you made any changes, or if you have any questions. I love hearing how these recipes turn out for you.
