Quick Seafood Soup in a Homemade Sourdough Bread Bowl Recipe

Crafting a comforting sourdough bread bowl seafood soup brings warmth to chilly evenings.

Our recipe combines ocean-fresh ingredients with rustic charm.

Hearty chunks of fish and shellfish swim in a creamy broth that hugs your palate.

Crusty sourdough transforms into an edible vessel, soaking up every delicious drop.

Textures dance between tender seafood and crisp bread edges.

Home cooks can easily master this impressive dish with simple techniques.

You’ll impress dinner companions with this elegant yet approachable meal that feels like a coastal restaurant experience.

Ingredients For Sourdough Bread Bowl Seafood Soup

• Sourdough Bread: A tangy, sturdy bread that provides both a container and a delicious part of the meal.

• Butter: Adds rich flavor and helps create a smooth base for the soup.
• Onion, Garlic: Provide a classic aromatic foundation that enhances the overall taste of the soup.
• Flour: Helps thicken the soup and creates a smooth texture.

• Seafood Broth: Provides a deep, oceanic flavor base for the soup.
• Shrimp, Crab, Scallops: Fresh seafood that gives the soup its primary protein and maritime character.
• Heavy Cream: Adds richness and creates a luxurious, creamy texture to the soup.

• Salt, Pepper: Essential seasonings that balance and enhance the soup's flavors.
• Fresh Parsley: A bright, fresh herb that adds color and a light, herbal note to the finished dish.

How To Make Sourdough Bread Bowl Seafood Soup

Step 1: Prepare Bread Containers

Slice the tops off sourdough bread loaves. Carefully scoop out the interior, keeping a thick wall of bread around the edges. This creates a delightful edible bowl perfect for holding creamy seafood soup.

Step 2: Build Flavor Foundation

Heat a large pot over medium flame. Toss in butter and let it melt smoothly. Drop chopped onions and minced garlic into the butter, stirring until they become soft and fragrant. The kitchen will start smelling amazing at this point.

Step 3: Create Creamy Base

Sprinkle flour into the onion mixture, stirring constantly. This helps thicken the soup and creates a rich, velvety texture. Cook the flour for a couple minutes to remove the raw flour taste.

Step 4: Introduce Seafood Delights

• Shrimp
• Crab meat
• Scallops

Pour seafood broth into the pot, whisking to combine smoothly. Add the seafood treasures and let them cook gently, becoming tender and absorbing all the delicious flavors.

Step 5: Enhance With Cream

Pour heavy cream into the soup, creating a luxurious and silky texture. Season with salt and pepper, tasting and adjusting until the flavors sing. Let the soup simmer and develop deep, complex flavors.

Step 6: Toast Bread Containers

Place hollowed bread loaves on a baking sheet. Ladle the steaming seafood soup into each bread bowl, filling them generously.

Step 7: Crisp And Warm

Slide the baking sheet into a preheated oven. Bake until the bread edges turn golden brown and crispy, creating a beautiful contrast with the creamy soup.

Step 8: Final Flourish

Sprinkle fresh parsley over the top for a burst of color and herbal freshness. Serve immediately, allowing guests to enjoy the soup right from its edible bread container.

Helpful Tips For Sourdough Bread Bowl Seafood Soup

• Prevent soggy bread bowls by toasting them lightly before adding soup, creating a protective barrier. Select fresh, high-quality seafood for the most vibrant and rich flavors in your dish. Adjust the cream-to-broth ratio for a lighter or more indulgent soup depending on personal preference. Keep seafood tender by avoiding overcooking; remove from heat as soon as shrimp turns pink and scallops become opaque. Consider gluten-free alternatives like using cornstarch instead of flour for the roux if needed for dietary restrictions.

Variations For Sourdough Bread Bowl Seafood Soup

• Spicy Seafood Kick: Add diced jalapeños and red pepper flakes to the soup base for a fiery flavor profile that enhances the seafood's natural sweetness.
• Mediterranean Herb Infusion: Incorporate fresh thyme, oregano, and basil into the broth, creating a light, aromatic Mediterranean-inspired seafood soup.
• Coconut Curry Transformation: Replace heavy cream with coconut milk and add yellow curry powder, transforming the soup into a rich, exotic Caribbean-style seafood dish.
• Smoky Seafood Experience: Introduce smoked paprika and use a mix of smoked seafood like salmon and trout, giving the soup a deep, complex smoky undertone.

Perfect Pairings For Sourdough Bread Bowl Seafood Soup

• Elevate Seafood Soup Experience: Perfect Pairings
• Crisp White Wine Companion: Sauvignon Blanc or Chardonnay perfectly complements the creamy seafood soup, cutting through richness with bright, acidic notes while enhancing delicate seafood flavors.
• Herbal Salad Sidekick: Fresh mixed greens with light lemon vinaigrette provides a zesty contrast to the rich, creamy soup, balancing the dish's heavy textures and adding refreshing complexity.
• Crusty Garlic Bread Enhancer: Toasted garlic bread with herbs creates a crunchy, aromatic side that allows diners to soak up additional soup and adds textural excitement to the meal.

Storage Instructions For Sourdough Bread Bowl Seafood Soup

• Store leftover soup and bread bowls separately in airtight containers. Place soup in a sealed container and keep bread bowls in a zip-lock bag. Refrigerate for up to 2-3 days to maintain freshness and prevent soggy texture.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Wrap bread bowls individually in plastic wrap. Freeze soup for 1-2 months and bread bowls for 2-3 weeks. Avoid freezing cream-based soups for extended periods to prevent separation.
• Thaw refrigerated or frozen soup in the refrigerator overnight. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if the soup seems too thick.

FAQs About Sourdough Bread Bowl Seafood Soup

• Can I use frozen seafood for this recipe?

Yes, thaw frozen seafood completely and pat dry before adding to the soup to prevent excess liquid and ensure proper cooking.

• How do I prevent the bread bowl from getting soggy?

Toast the inside of the bread bowl lightly before adding soup, and serve immediately after baking to maintain crispiness.

• What type of seafood works best in this recipe?

A mix of shrimp, crab, and scallops provides excellent flavor, but you can also use cod, halibut, or salmon as alternatives.

• Is this soup suitable for people with dairy allergies?

No, the recipe contains butter and heavy cream, which are dairy products. You would need to substitute with non-dairy alternatives to make it allergy-friendly.

Why Sourdough Bread Bowl Seafood Soup Is Comfort Food Perfected

• Create Stunning Presentation: Transform ordinary soup into an Instagram-worthy meal with edible sourdough bread bowls that wow guests and make dining feel extra special.
• Enjoy Hearty Comfort Food: Packed with succulent seafood like shrimp, crab, and scallops, this rich and creamy soup delivers maximum flavor and satisfying warmth in every spoonful.
• Perfect for Gathering Crowds: Impress dinner party guests or family members with a restaurant-quality dish that looks complicated but comes together surprisingly simple and delivers gourmet vibes without professional chef skills.
• Customize with Ease: Adapt the recipe by switching seafood types or adding personal favorite herbs and spices to make the soup uniquely yours while maintaining its delicious core elements.

Sourdough Bread Bowl Seafood Soup Recipe

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4.6 from 13 reviews

• Total Time: 40-48 minutes
• Yield: 4 1x

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Description

Hearty San Francisco sourdough bread bowl cradles a rich, creamy seafood chowder brimming with ocean-fresh flavors. Succulent shrimp, tender clams, and delicate fish mingle in a velvety broth that invites you to savor each comforting spoonful.

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Ingredients

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Main Seafood Ingredients:

• 1 pound mixed seafood (shrimp, crab, scallops)
• 3 cups seafood broth

Bread and Base Ingredients:

• 4 sourdough bread bowls
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream

Aromatics and Seasonings:

• 1 onion, chopped
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• Fresh parsley for garnish

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Instructions

1. Craft edible vessels by slicing sourdough bread tops and gently excavating interiors, maintaining a sturdy 1-inch wall thickness.
2. Activate a culinary foundation in a spacious pot, melting butter over moderate heat and introducing diced onions with crushed garlic, transforming them into an aromatic landscape within 3-4 minutes.
3. Integrate flour into the sautéed mixture, allowing a subtle thickening process for 1-2 minutes while stirring consistently.
4. Gradually introduce seafood broth, whisking smoothly to create a harmonious liquid base, then incorporate an oceanic medley of shrimp, crab, and scallops, allowing gentle cooking for 5-7 minutes.
5. Enrich the maritime concoction with heavy cream, seasoning delicately with salt and pepper, then simmer for an additional 5 minutes until achieving a luxurious, velvety consistency.
6. Transfer the soup into prepared sourdough vessels positioned on a baking sheet, ensuring even distribution.
7. Roast the assembled bread bowls at 375°F for 15-20 minutes, developing a golden, crisp exterior that complements the creamy seafood interior.
8. Extract from the oven and embellish with freshly chopped parsley, presenting a visually stunning and flavorful maritime dining experience.

Notes

• Toast bread bowls carefully to prevent burning, ensuring a crispy exterior while maintaining a soft interior texture.
• Swap seafood with plant-based alternatives like tofu or jackfruit for vegetarian diets, maintaining similar protein content and oceanic flavor profile.
• Use gluten-free flour and gluten-free bread for those with wheat sensitivities, creating an inclusive dining experience without compromising taste.
• Control soup consistency by adjusting cream and flour quantities, allowing personalization of thickness based on individual preferences.

• Prep Time: 10 minutes
• Cook Time: 30-38 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 2 g
• Sodium: 700 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 25 g
• Cholesterol: 120 mg