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Imagine a chilly evening, where the comforting aroma of a warm, savory soup fills your kitchen. Now, picture that soup served in a freshly baked bread bowl, perfectly capturing the essence of comfort food. This is exactly what the Stuffed Seafood Soup Bread Bowl embodies—a delightful fusion of rich flavors, hearty textures, and culinary creativity that elevates a simple soup to a satisfying meal.

Stuffed Seafood Soup Bread Bowl Recipe

Warm up your chilly evenings with a delightful Stuffed Seafood Soup Bread Bowl that's as comforting as it is delicious. This hearty dish features fresh seafood, creamy broth, and crusty sourdough—perfectly baked to hold all the flavors. Whether you're hosting friends or enjoying a cozy night in, this recipe is a fun way to elevate simple soup into a savory experience. Dive into culinary creativity with this tasty twist! #SeafoodSoup #BreadBowl #ComfortFood #CookingAtHome #SeafoodRecipes #SoupSeason
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Ingredients
  

4 large round sourdough bread loaves

1 lb shrimp, peeled and deveined

1 lb scallops, chopped

1 cup crab meat, shredded

1 medium onion, diced

3 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup heavy cream

4 cups seafood stock

1/2 cup white wine

1 tbsp Old Bay seasoning

1 tsp paprika

1 tsp cayenne pepper (optional for heat)

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    Cut the tops off the sourdough loaves and hollow out the insides, leaving about an inch of bread at the bottom. Set the tops aside for later.

      In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent, about 5 minutes.

        Stir in the diced tomatoes, seafood stock, white wine, Old Bay seasoning, paprika, and cayenne pepper. Bring everything to a simmer.

          Add the shrimp and scallops to the pot, cooking for about 5 minutes, until the seafood is opaque.

            Gently fold in the crab meat, then pour in the heavy cream. Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to thicken slightly.

              Carefully ladle the seafood soup into the hollowed-out bread bowls, filling them generously.

                Place the tops of the bread loaves back on each bowl for a charming look or serve them on the side.

                  Place the filled bread bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, until the bread is slightly crispy and the soup is bubbly.

                    Remove from the oven and garnish with fresh parsley before serving.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4