Description
A creamy and savory seafood soup served in a crusty bread bowl – rich, comforting, and ready in just 40 minutes.
Ingredients
Scale
- 4 crusty sourdough bread bowls
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 4 cups seafood stock or broth
- 1 cup heavy cream
- ½ cup white wine (optional)
- ½ lb shrimp, peeled and deveined
- ½ lb scallops
- ½ lb lobster or crab meat
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt & black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened, about 3-4 minutes. Stir in tomato paste and cook 2 more minutes.
- Pour in seafood stock, heavy cream, and white wine (if using). Bring to a gentle simmer. Season with paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
- Add shrimp, scallops, and lobster or crab meat. Simmer 5-7 minutes until seafood is cooked through.
- Meanwhile, cut tops off sourdough rounds and hollow out centers. Toast lightly if desired.
- Ladle hot soup into bread bowls. Garnish with fresh parsley. Serve immediately.
Notes
Toast bread bowls to prevent sogginess. Add seafood last to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 540
- Sugar: -
- Sodium: -
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: -