Cheesy Seafood Soup Bread Bowl 🍤🥖
A warm, creamy seafood soup baked in a crusty bread bowl, topped with golden shrimp and melted cheese.
Ingredients:
For the Soup:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 cup shrimp, peeled and deveined
1/2 cup crab meat (optional)
For the Bread Bowl:
1 large round sourdough bread loaf
1 cup shredded mozzarella or Gruyère cheese
2 tablespoons fresh parsley, chopped
Instructions:
Prepare the Bread Bowl:
Preheat your oven to 375°F (190°C).
Slice off the top of the bread loaf and hollow out the center to create a bowl, leaving about 1 inch of bread as a wall.
Brush the inside lightly with olive oil and bake for 10 minutes to crisp up the bread.
Cook the Soup Base:
In a large saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant.
Stir in the flour and cook for 1 minute, creating a roux. Gradually add the seafood stock, whisking constantly to avoid lumps.
Finish the Soup:
Once the broth thickens, stir in the heavy cream, Parmesan cheese, paprika, and cayenne pepper. Season with salt and pepper.
Add the shrimp and crab meat, cooking until the shrimp turn pink (about 3-4 minutes).
Assemble the Bread Bowl:
Pour the creamy seafood soup into the prepared bread bowl. Top generously with shredded cheese.
Arrange cooked shrimp on top and sprinkle with parsley.
Bake the Final Dish:
Place the stuffed bread bowl on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Serve Hot:
Serve immediately with the bread pieces from the hollowed-out loaf for dipping.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~450
This seafood soup bread bowl is a show-stopping dish that combines cheesy comfort with a touch of elegance!
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