The Best Stuffed Seafood Soup Bread Bowl You’ll Ever Taste

Craving a rich and comforting seafood soup but want to keep it Weight Watchers-friendly? This Stuffed Seafood Soup Bread Bowl delivers all the indulgence without the guilt. Packed with tender shrimp, crab, and a creamy, flavorful broth, this dish feels like a restaurant-style treat—while staying mindful of your SmartPoints. Served in a crispy, hollowed-out bread bowl, it’s the perfect balance of hearty and healthy. Whether you’re hosting a cozy dinner or treating yourself, this recipe proves that comfort food and wellness can go hand in hand.

Why You’ll Love This Recipe

WW-Friendly: Carefully selected ingredients keep SmartPoints low.
Rich & Creamy: A luxurious seafood soup without heavy cream.
Easy to Make: Simple steps for a gourmet-style meal at home.
Customizable: Adjust the seafood or spice level to your taste.

Ingredients

For the Soup:

• 1 lb shrimp, peeled and deveined
• ½ lb lump crab meat
• 2 cups low-sodium seafood broth
• 1 cup fat-free half-and-half
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• ½ cup diced celery
• ½ cup diced bell peppers (any color)
• 1 tsp Old Bay seasoning
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Bread Bowls:

• 4 whole wheat bread bowls (or sourdough for a classic touch)
• Cooking spray

Instructions

Prepare the Bread Bowls:

1. Preheat oven to 350°F (175°C).
2. Slice the tops off the bread bowls and scoop out the inside, leaving a thick shell.
3. Lightly spray the insides with cooking spray and bake for 10 minutes until slightly crispy.

Cook the Soup:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, celery, and bell peppers. Sauté for 3–4 minutes until softened.
2. Stir in the diced tomatoes, Old Bay seasoning, paprika, salt, and pepper. Cook for another 2 minutes.
3. Pour in the seafood broth and bring to a gentle simmer. Add the shrimp and crab meat. Cook for about 5 minutes until the shrimp turns pink.
4. Reduce heat to low and slowly stir in the fat-free half-and-half. Let it warm through for 2–3 minutes.
5. Stir in the cornstarch mixture to slightly thicken the soup. Simmer for another 2 minutes.

Assemble & Serve:

1. Ladle the hot seafood soup into the toasted bread bowls.
2. Garnish with fresh parsley or an extra sprinkle of Old Bay seasoning.
3. Serve immediately and enjoy!

Tips for Success

✔ Use Fresh Seafood: For the best flavor, opt for fresh or high-quality frozen seafood.
✔ Thicker Soup: If you prefer a thicker consistency, add an extra teaspoon of cornstarch.
✔ Make It Lighter: Serve the soup in a bowl without bread or use a whole wheat roll for fewer points.

Variations

Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat.
Different Seafood: Try adding scallops, clams, or white fish.
Dairy-Free: Swap fat-free half-and-half for unsweetened almond or coconut milk.

Storage & Meal Prep

• Refrigerate: Store leftover soup in an airtight container for up to 3 days.
• Freeze: The soup (without bread bowls) can be frozen for up to 2 months. Thaw overnight and reheat gently.
• Reheat: Warm on the stove over low heat, stirring occasionally.

Nutritional Info (Per Serving, Without Bread Bowl)

Calories: 180 | Fat: 5g | Carbs: 10g | Protein: 25g
WW SmartPoints: 3-5 (depending on specific ingredients used)

This Stuffed Seafood Soup Bread Bowl is proof that you don’t have to sacrifice comfort food while staying on track. With rich flavors, a creamy texture, and satisfying seafood, it’s a meal that feels like an indulgence—without the extra points. Whether you enjoy it as a cozy dinner or a show-stopping meal for guests, this recipe is a delicious win for your wellness journey.