Roasted Tomato Saffron Bisque with Mussels and Scallops


  • 4 cups sweet onions, chopped

  • 2 cups red peppers, chopped

  • 1 cup whole garlic cloves, peeled

  • 2 - 28 ounce cans San Marzano whole tomatoes, drained, save juice

  • 2 pints grape tomatoes

  • 1/2 cup extra virgin olive oil, divided

  • 1 tablespoon herbed sea salt

  • 1/2 cup shallots, finely chopped

  • 1/4 cup fresh garlic, finely chopped

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1/2 white wine

  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme

  • 1/2 cup half and half

  • 2 - 32 ounce vegetable broth(We prefer Imagine brand No-Chicken broth)

  • 1/4 cup tomato paste

  • 1/8 teaspoon saffron threads

  • 2 pounds mussels in the shell, rinsed

  • 2 pounds bay scallops(or use sea scallops cut in quarters) 


  • Preheat oven to 425 degrees.

  • Combine onions, peppers, garlic cloves, San Marzano tomatoes, grape tomatoes, 1/4 cup olive oil, and herbed salt. place on a large baking pan and cook for 20 minutes.

  • While veggies roast, saute garlic and shallots in remaining olive oil, in stockpot, about 4 minutes. Add veggie broth, reserved tomato juice, tomato paste, white wine, salt, pepper, and saffron threads. Bring to a boil and reduce heat to a simmer.

  • When roasted veggies are done, add to simmering pot. Bring to a boil again, then reduce heat to medium. Cook for about 5 minutes.

  • Remove from heat and puree very carefully, with immersion blender or regular hand blender. After soup is pureed, return to medium heat and add mussels and scallops.

  • Cook until mussels open(discard any that do not open). Add half and half, stir well, taste for salt and pepper, adjust if necessary.

  • serves about 8 people. Enjoy!