This rich and comforting seafood soup bread is a celebration of ocean flavors and cozy textures. Tender pieces of shrimp, sweet lump crab, and optional clams are simmered in a silky, seasoned broth and served directly inside a hollowed-out sourdough bread bowl. Each bite delivers a creamy soup enlivened by bright citrus, herbs, and gentle spice, while the bread absorbs every luscious drop. This dish works equally well as a centerpiece for a family dinner, a casual gathering with friends, or a hearty treat on a chilly evening.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 950 ml seafood or chicken broth
- 240 ml heavy cream
- 1/2 pound (225 g) shrimp, peeled and deveined
- 1/2 pound (225 g) lump crab meat
- 1/2 pound (225 g) clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
For the Bread Bowls
- 4 large sourdough bread loaves
- 1 tablespoon olive oil (for brushing)
Instructions
Step 1: Prepare the Bread Bowls
Begin by readying your oven. Preheat it to 190°C (about 375°F). While the oven warms, take each sourdough loaf and position it on a cutting board. With a sharp bread knife, carefully slice the top off each loaf—set these tops aside, as you can serve them alongside the soup for tearing or dipping.
Now, gently hollow out the interior of each loaf. Use your fingers or the knife to remove soft bread, leaving about a one-inch thick wall all around. This thickness ensures the bowl will be sturdy and won’t fall apart when filled with hot soup.
Once hollowed, use a pastry brush to coat the inside walls and cut edges with a light layer of olive oil. This step is important: the thin coat of oil creates a slight barrier that helps keep the bread from becoming soggy too quickly once the soup is added.
Place all four prepared bread bowls on a baking sheet and slide them into the preheated oven. Bake for about ten minutes. You’re looking for a gentle toasting of the interior surfaces and edges—just enough to make the bread slightly crisp and fragrant, building a firm base for your soup.
Once done, remove the bread bowls from the oven and set them aside to cool slightly. They should be warm and crisp but not so hot that they burn your hands when you begin to serve.
Step 2: Build the Flavor Base
In a large, heavy-bottomed pot, pour in the olive oil and add the butter. Place the pot over medium heat and let the two fats melt together. Wait until the butter begins to foam gently. This is your cue that the pot is ready for aromatics.
Add the finely diced onion to the pot. Stir it frequently, allowing the onion to soften and become translucent, about three to four minutes. Cook just until the onion releases its natural sweetness—you don’t want it to brown. After the onion has softened, add the minced garlic and sauté for another minute until fragrant, filling your kitchen with its rich aroma.
Next comes the thickening step: sprinkle the all-purpose flour over the softened onions and garlic. Use a wooden spoon or spatula to stir constantly for about a minute. The flour will absorb the fats, turning into a pale roux that serves as the foundation for your creamy broth. This stage also cooks out any raw flour taste.
Step 3: Create the Soup
Slowly begin adding the seafood or chicken broth to the roux, whisking constantly as you pour. This steady whisking keeps the mixture smooth and prevents lumps from forming. Once all the broth is incorporated, bring the liquid up to a gentle simmer.
When the simmer begins, pour in the heavy cream and stir gently until it is fully blended. Add the Old Bay seasoning and cayenne pepper if you enjoy a touch of heat—this spice combination gives the soup its classic seafood profile. Continue to let the soup simmer softly for five to seven minutes, stirring intermittently so that it gradually thickens and deepens in flavor.
Step 4: Add the Seafood
Lower the heat to maintain a gentle simmer before adding the shrimp to the soup. Carefully place the shrimp in the pot and allow them to cook until they turn pink and opaque—this usually takes about two to three minutes. Be mindful not to overcook them, as shrimp can become tough if left in the heat too long.
Next, fold in the lump crab meat and optional clams. Stir just enough to warm these delicate components; they don’t need long to heat through. The moment the crab and clams are warm, turn off the heat and squeeze in fresh lemon juice. Sprinkle the chopped parsley over the soup and taste, adding salt and pepper as needed to balance the flavors.
Step 5: Serve Your Creation
Take your lightly crisped bread bowls and place them on individual serving plates or a large wooden board. Using a ladle, carefully scoop the hot seafood soup into each bread bowl, filling them generously so the broth and seafood are nestled right to the brim.
To finish, you can sprinkle additional parsley or a little more Old Bay seasoning on top. Present the filled bread bowls immediately, accompanied by the reserved bread tops and torn chunks of the interior bread. These pieces are ideal for soaking up leftover broth. Dive in while the soup is still warm and enjoy every rich, deeply flavored spoonful.