Creamy Seafood Bread Bowl Soup (Print Version)
# Ingredients:
→ Seafood Soup Base
01 -
2 tablespoons butter
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
1 celery stalk, chopped
06 -
1/4 cup all-purpose flour
07 -
4 cups seafood stock (or chicken stock)
08 -
1 cup heavy cream or half-and-half
→ Seafood
09 -
1/2 pound shrimp, peeled and deveined
10 -
1/2 pound lump crab meat
11 -
1/2 pound white fish fillet, diced
→ Seasonings
12 -
1 teaspoon Old Bay seasoning
13 -
1/2 teaspoon smoked paprika
14 -
Salt and black pepper to taste
15 -
1/4 cup fresh parsley, chopped
16 -
Fresh lemon juice (optional)
→ Bread Bowls
17 -
4 large round bread rolls (sourdough or ciabatta)
18 -
2 tablespoons olive oil or melted butter
# Instructions:
01 -
Heat your oven to 375°F. Cut the tops off your bread rolls and scoop out the middle to make bowls. Brush them inside and out with olive oil or butter, then pop them in the oven for about 8-10 minutes until they're golden and crispy.
02 -
Melt butter in a big pot and throw in your diced onion, garlic, bell pepper, and celery. Let them cook until they're soft and fragrant, about 5-7 minutes.
03 -
Sprinkle in the flour and keep stirring for a couple minutes to cook out the raw flour taste. Then slowly pour in your stock, whisking the whole time to keep it smooth.
04 -
Pour in the cream and add your Old Bay, paprika, salt, and pepper. Let it simmer until it starts to thicken up nicely.
05 -
Gently add all your seafood - the shrimp, crab, and fish. Let it simmer just until everything's cooked through, about 5-7 minutes. Finish with fresh parsley and a squeeze of lemon if you like.
06 -
Ladle that creamy seafood goodness into your toasted bread bowls, sprinkle with some extra parsley, and serve while it's nice and hot.
# Notes:
01 -
Can swap seafood varieties based on what's fresh and available
02 -
Soup can be made ahead and reheated gently
03 -
Save the scooped-out bread for making croutons