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Sourdough Bread Bowl Seafood Soup


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  • Author: Lina Judi
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

 

This hearty seafood soup is served in a warm, crusty sourdough bread bowl. A rich and creamy mixture of shrimp, crab, and scallops is simmered in a savory seafood broth, creating a deliciously satisfying dish perfect for any occasion.


Ingredients

Scale
  • 4 sourdough bread bowls
  • 1 lb mixed seafood (shrimp, crab, scallops)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3 cups seafood broth
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Prepare the bread bowls: Preheat the oven to 375°F. Cut the tops off the sourdough bread bowls and hollow out the insides, leaving about 1-inch of bread along the sides.
  • Cook the soup base: In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 3-4 minutes.
  • Make the roux: Stir in the flour and cook for 1-2 minutes, allowing it to thicken slightly.
  • Add the broth and seafood: Slowly whisk in the seafood broth, bringing the mixture to a simmer. Add the mixed seafood (shrimp, crab, and scallops) and let it cook for 5-7 minutes.
  • Finish the soup: Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes until thickened.
  • Prepare the bread bowls: Place the hollowed-out bread bowls on a baking sheet and ladle the soup into each one.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until the bread bowls are golden brown and crispy.
  • Garnish and serve: Remove the bread bowls from the oven and garnish with fresh parsley before serving.

Notes

  • You can substitute mixed seafood with just one type, such as shrimp or scallops, if preferred.
  • For a thicker soup, increase the amount of flour or reduce the broth slightly.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes