Ingredients
Scale
- 1 cup chopped seafood mix
- 4 cups seafood stock
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 loaf of sourdough bread
- 1 cup heavy cream
Instructions
- Heat the olive oil in a pot over medium heat and sauté the onion, garlic, bell pepper, celery, and carrot until softened.
- Add the seafood stock, seafood mix, thyme, and cayenne pepper. Bring to a simmer.
- Stir in the heavy cream and let it cook for another 5 minutes.
- Meanwhile, cut the top off the sourdough bread and hollow out the inside.
- Fill the bread bowl with the soup and serve warm.
Notes
- For a spicier version, increase the cayenne pepper.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg