Cheesy Seafood Soup Bread Bowl

Creamy, cheesy, and packed with tender seafood, this Cheesy Seafood Soup Bread Bowl is the ultimate comfort food for chilly nights or cozy weekends. Served in a crusty bread bowl, this dish combines the richness of melted cheese with a savory seafood medley for a meal that’s both hearty and indulgent. Whether you’re cooking for guests or just craving something warm and satisfying, this soup is sure to impress.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest comfort food favorites and cooking inspiration.

Why You’ll Love This Recipe
Creamy & Cheesy – A rich, velvety soup base made with real cheese
Seafood Lover’s Dream – Loaded with shrimp, crab, and white fish for a variety of flavors and textures
Served in a Bread Bowl – Fun to eat and perfect for soaking up all that cheesy goodness
Easy to Make – Comes together in one pot with minimal fuss
Great for Entertaining – A restaurant-quality presentation that’s sure to wow your guests

Ingredients You’ll Need
For the Seafood Soup:
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
3 cups seafood or vegetable broth
1 cup whole milk
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
½ tsp paprika
¼ tsp cayenne pepper (optional for heat)
Salt and black pepper to taste
½ lb shrimp, peeled and deveined
½ lb white fish (like cod or tilapia), cut into bite-sized pieces
½ cup cooked crab meat or imitation crab, shredded
2 tbsp chopped fresh parsley

For the Bread Bowls:
4 small round bread loaves (sourdough or crusty rolls work well)
Olive oil (optional for brushing the inside)

Tools You’ll Need
Large pot or Dutch oven
Whisk
Wooden spoon
Ladle
Sharp knife and spoon for hollowing out bread bowls

Step-by-Step Instructions

Step 1: Prep the Bread Bowls

1. Preheat your oven to 350°F (175°C)
2. Slice off the top of each bread loaf and hollow out the inside, leaving about ½ inch of bread on the sides and bottom
3. Optionally, brush the inside with olive oil and bake the bowls for 10 minutes to make them slightly crispy and prevent sogginess

Step 2: Sauté the Aromatics
4. In a large pot or Dutch oven, melt the butter over medium heat
5. Add chopped onion and cook until soft and translucent, about 3–4 minutes
6. Stir in the minced garlic and cook for another 30 seconds until fragrant

Step 3: Make the Soup Base
7. Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to cook out the raw flour taste
8. Slowly whisk in the seafood broth, making sure to smooth out any lumps
9. Add milk and heavy cream, stirring to combine
10. Bring the mixture to a gentle simmer and let it thicken slightly, about 5 minutes

Step 4: Add Cheese and Seasonings
11. Reduce the heat to low and stir in shredded cheddar and Parmesan cheese until fully melted and smooth
12. Add paprika, cayenne (if using), salt, and pepper to taste
13. Stir well to combine and let the soup gently simmer

Step 5: Add the Seafood
14. Add shrimp and fish pieces to the soup
15. Cook for 4–5 minutes or until the seafood is opaque and cooked through
16. Gently fold in the crab meat and let it warm through for another 1–2 minutes

Step 6: Serve in Bread Bowls
17. Ladle the hot cheesy seafood soup into the prepared bread bowls
18. Garnish with fresh parsley and serve immediately with the tops of the bread loaves on the side for dipping

Tips for Success
Use Fresh or Frozen Seafood – Just be sure it’s fully thawed before adding to the soup
Don’t Overcook the Seafood – It only takes a few minutes, so add it at the end to keep it tender
Make Bread Bowls Ahead – Prep and bake the bread bowls earlier in the day for easy serving
Customize Your Cheese – Try mixing in mozzarella, Gruyère, or Monterey Jack for different flavor profiles
Add Vegetables – Diced carrots, celery, or corn make great additions if you want extra texture

Serving Suggestions
Side Salad – A fresh green salad with lemon vinaigrette complements the richness of the soup
Steamed Vegetables – Lightly steamed broccoli or green beans for balance
Lemon Wedges – A squeeze of lemon brightens up the cheesy seafood flavor
Crusty Bread – In case you want even more dipping action beyond the bread bowl

How to Store & Reheat
Storing:
Refrigerate the soup (without the bread bowls) in an airtight container for up to 3 days
Bread bowls are best enjoyed fresh but can be stored in a paper bag for up to 1 day

Reheating:
Gently reheat the soup on the stove over low heat, stirring occasionally
If reheating in the microwave, do it in short intervals and stir between each to avoid overheating the seafood

Frequently Asked Questions

1. Can I use frozen seafood?
   Yes, just make sure it’s fully thawed and patted dry before adding it to the soup
2. Can I use a different type of fish?
   Absolutely—any mild white fish like haddock, halibut, or even salmon will work
3. Is there a way to make this lighter?
   You can swap the heavy cream for more milk or use a lighter cheese, though it will affect the creaminess
4. Can I make this soup gluten-free?
   Yes, use gluten-free flour or cornstarch for thickening and skip the bread bowls or use gluten-free bread
5. What’s a good vegetarian version?
   Replace the seafood with mushrooms, potatoes, or corn and use vegetable broth to create a creamy veggie chowder

Final Thoughts
This Cheesy Seafood Soup Bread Bowl is everything you love in one dish—rich, creamy, cheesy, and brimming with seafood goodness, all nestled inside a warm, crusty bread bowl. It’s a dish that feels indulgent yet comforting, perfect for any time you want to treat yourself or impress your dinner guests.
Try it out and let me know how it turned out! Don’t forget to leave a review below and share your bowl of cozy comfort on Pinterest or Instagram.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 470 | Protein: 32g | Carbohydrates: 28g | Fat: 26g | Fiber: 2g | Sodium: 750mg

Print