There’s nothing quite as comforting as a warm, rich bowl of creamy shrimp soup — especially when it’s served inside a golden, crusty bread bowl. Whether you’re hosting a cozy dinner party or looking for a satisfying weeknight meal, this creamy shrimp soup in a bread bowl delivers both flavor and presentation in one delicious dish. It’s indulgent, yet simple, and offers a perfect balance of seafood richness and velvety texture. Let’s dive into how to make this restaurant-quality recipe at home, step-by-step.
Why You’ll Love This Creamy Shrimp Soup
This creamy shrimp soup is:
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Rich and satisfying with a savory blend of seafood and dairy
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Quick and easy to prepare in under 40 minutes
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Perfect for serving guests in individual bread bowls for a wow factor
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Customizable, allowing additions like corn, potatoes, or spinach
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Great for meal prep, storing well for 2–3 days in the fridge
Ingredients
For the Creamy Shrimp Soup:
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1 lb (450 g) large shrimp, peeled and deveined
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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1 small carrot, grated
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1 celery stalk, finely diced
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2 tablespoons all-purpose flour
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3 cups (720 ml) seafood stock or chicken broth
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1 cup (240 ml) heavy cream
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1/2 cup (120 ml) whole milk
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1/2 teaspoon paprika
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1/2 teaspoon dried thyme
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1/4 teaspoon cayenne pepper (optional for spice)
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Salt and black pepper, to taste
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2 tablespoons chopped fresh parsley
For the Bread Bowls:
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4 small round sourdough bread loaves
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Olive oil or melted butter (for brushing)
Kitchen Tools Needed
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Large soup pot or Dutch oven
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Wooden spoon or spatula
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Sharp knife and cutting board
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Whisk
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Baking sheet (for warming bread bowls)
Step-by-Step Instructions
1. Prepare the Shrimp
If the shrimp are not already peeled and deveined, do so first. Pat them dry with paper towels and season lightly with salt and pepper. Set aside.
2. Sauté the Aromatics
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables are softened and fragrant.
3. Make the Roux
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This creates a roux that will thicken the soup. It should form a light paste and begin to brown slightly.
4. Add the Liquids
Gradually pour in the seafood stock while whisking to prevent lumps. Once smooth, add in the cream and milk. Stir to combine and bring to a gentle simmer.
5. Season the Soup
Add paprika, thyme, cayenne (if using), salt, and pepper. Simmer the soup for 10–12 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Cook the Shrimp
Add the shrimp to the soup and cook for 3–4 minutes, just until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
7. Finish with Parsley
Stir in fresh parsley for a burst of freshness. Taste and adjust seasoning if needed.
How to Make and Serve the Bread Bowls
1. Hollow Out the Loaves
Using a serrated knife, slice off the tops of the bread loaves. Carefully scoop out the interior, leaving about 1/2 inch of bread along the sides and bottom. Be gentle to avoid tearing the crust.
2. Toast the Bowls
Place the hollowed bread bowls on a baking sheet. Brush the inside with olive oil or melted butter and toast in a preheated 350°F (175°C) oven for 8–10 minutes until golden and crisp. This helps keep the bread from getting soggy once filled with soup.
3. Serve
Ladle the hot creamy shrimp soup into the toasted bread bowls. Garnish with extra parsley or a sprinkle of paprika for color. Serve immediately with the bread tops or extra crusty bread on the side.
Helpful Tips for Best Results
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Use fresh shrimp whenever possible for the best flavor. If using frozen, thaw and drain them well before cooking.
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Don’t overcook the shrimp — they only need a few minutes in hot soup.
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Make it gluten-free by substituting flour with cornstarch (1 tablespoon cornstarch + 1 tablespoon water).
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Add-ins: Corn, diced potatoes, or baby spinach can be added for more texture and color.
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Make-ahead: The soup can be made a day ahead and reheated gently on the stovetop. Add shrimp right before serving if prepping in advance.
Nutrition (Per Serving – Including Bread Bowl)
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Calories: ~520
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Protein: 28g
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Fat: 30g
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Carbohydrates: 38g
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Fiber: 3g
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Sugar: 4g
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Sodium: 850mg (varies by broth and seasoning)
Conclusion
Creamy shrimp soup in a bread bowl is the perfect blend of comfort and elegance. The creamy texture, the savory depth of shrimp, and the rustic charm of serving it in warm bread make it a favorite for both family dinners and entertaining guests. With just a few fresh ingredients and some simple steps, you can recreate this indulgent soup right in your kitchen. Whether it’s a chilly evening or you’re just craving something cozy and rich, this dish hits all the right notes. Try it tonight — and prepare for compliments!
