Description
A cozy and delicious stuffed seafood soup served in a sourdough bread bowl, perfect for a comforting meal.
Ingredients
Scale
- 2 large sourdough bread bowls
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup celery, diced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat, drained and flaked
- 4 cups seafood stock
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F.
- Cut the tops off the sourdough bread bowls and hollow out the insides, leaving about 1 inch of bread on the sides. Set aside the bread tops and insides for later use.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the shrimp and cook for an additional 3-4 minutes until they turn pink.
- Pour in the seafood stock and heavy cream, stirring to combine. Add the Old Bay seasoning, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes.
- Stir in the crab meat and half of the chopped parsley. Cook for another 5 minutes until heated through.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and well combined.
- Spoon the seafood soup mixture into the hollowed-out bread bowls. Place the tops back on the bowls.
- Place the filled bread bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the bread is toasted and the soup is bubbling.
- Remove from the oven and garnish with the remaining parsley before serving.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of hot sauce to the soup.
- Substitute the seafood with your favorite fish or add vegetables like spinach or corn for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg