A luxurious and creamy seafood soup served in a crusty sourdough bread bowl for the ultimate comfort food experience. This soup is rich with shrimp, crab, and a velvety white sauce, making it the perfect indulgence!
Ingredients:
1 large sourdough bread bowl
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shrimp, peeled and deveined
1 cup lump crab meat
2 cups seafood or chicken broth
1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
1 teaspoon old bay seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Bread Bowl:
Preheat your oven to 375°F (190°C).
Slice off the top of the sourdough bread bowl and hollow out the inside, leaving about a 1-inch border to create a “bowl.” Reserve the bread removed for serving or other uses.
- Make the Soup Base:
In a large saucepan, melt butter over medium heat.
Add onions and garlic, sauté until softened (about 3-4 minutes).
- Cook the Seafood:
Add shrimp and cook until just pink, about 3-4 minutes.
Remove shrimp and set aside.
In the same pan, add lump crab meat and cook for 2 minutes.
- Create the Sauce:
Stir in the flour and cook for 1 minute to create a roux.
Slowly whisk in seafood/chicken broth, followed by heavy cream and milk. Cook while stirring until the sauce thickens (about 5-7 minutes).
- Season and Finish:
Stir in Old Bay seasoning, smoked paprika, garlic powder, salt, and pepper.
Add shrimp and crab back into the soup, cook for another 3-4 minutes until seafood is cooked through.
- Serve:
Carefully ladle the seafood soup into the hollowed sourdough bread bowl.
Garnish with fresh parsley. Serve warm.
Enjoy your luxurious and comforting seafood soup bread bowl!
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