In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until vegetables are softened.

Pour in fish stock and diced tomatoes. Add thyme, oregano, salt, and pepper. Bring to a simmer.

Add the mixed seafood and cook for 10-15 minutes until seafood is cooked through.

Stir in heavy cream and adjust seasoning if necessary. Remove from heat.

While the soup is cooking, prepare the bread bowls by cutting the tops off and hollowing out the insides.

Place the hollowed bread bowls on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes until slightly crispy.

Ladle the hot seafood soup into each bread bowl and serve immediately.