Stuffed Seafood Soup Bread Bowl
Ready for a cozy and delicious meal that will warm your soul? This Stuffed Seafood Soup Bread Bowl is a must-try!
Ingredients:
- 1 loaf of sourdough bread
- 1 lb mixed seafood (shrimp, scallops, crab)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups seafood or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F. Cut the top off the loaf of sourdough bread and hollow out the center to make a bowl.
- In a large pot, sauté the onion and garlic until fragrant. Add in the seafood and cook until it starts to turn opaque.
- Stir in the diced tomatoes and broth. Let simmer for 10 minutes.
- Stir in the heavy cream and parsley, and season with salt and pepper.
- Pour the soup mixture into the hollowed-out bread bowl. Place the top back on the loaf.
- Bake for 20 minutes, or until the bread is crispy and the soup is hot.
- Serve hot and enjoy!
Popular questions:
- Can I use frozen seafood instead of fresh?
- Can I use different types of seafood?
- Can I substitute heavy cream with a lighter option?
- How can I make this soup spicier?
- Can I make this recipe ahead of time?
Yes, you can use frozen seafood, just make sure to thaw it before cooking.
Absolutely! Feel free to mix and match your favorite seafood options.
You can use milk or half-and-half as a substitute for heavy cream.
Add some red pepper flakes or a dash of hot sauce to amp up the heat.
You can prepare the soup ahead of time and bake it in the bread bowl just before serving.
Helpful tips:
- Top the soup with a sprinkle of grated cheese before baking for added flavor.
- Add some chopped bacon to the soup for an extra savory twist.
- Serve with a side salad or garlic bread for a complete meal.
Expert Secrets:
- For a richer flavor, sauté the seafood in some butter before adding it to the soup.
- Use fresh seafood for the best taste and texture.
- Add a splash of white wine to the soup for a touch of elegance.