Chipotle Cream

1. Heat the oil in a pan over medium-high heat.
2. Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
3. Roast them until golden on all sides, flipping them occasionally so that all sides cook.
4. If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
5. Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
6. Blend until a smooth salsa forms, adding salt to taste.
7. In a small bowl, mix 1/4 cup (30g) sour cream with 1/4 cup (59mL) chipotle salsa.
8. Save the remaining salsa for another use.

Roasted Tomato Bisque

1. Coat a pan with 1 tbsp (13g) oil and place it over medium heat.
2. Add the chopped onion and garlic and cook until they are translucent.
3. As the mixture begins to turn golden and once it starts to stick to the pan, add 1 tbsp (14g) butter and continue cooking them.
4. Cut the stems off of the tomatoes and cut them in half.
5. Add the tomatoes face up and let them roast in the pan, stirring the veggies occasionally.
6. Flip the tomatoes once the skins start to roast.
7. Reduce the heat and cover the pan, allowing the tomatoes to cook down so that they can be easily mashed.
8. The juices from the tomatoes will keep the onion and garlic from sticking to the pan so they should be soft and golden at this point.
9. Remove the veggies from the heat and blend them for 30 seconds on high or until smooth.
10. Return the blended tomato mixture to the pan and add the chicken broth and seasonings.
11. Stir in the cream and let the soup simmer for 10 minutes or until warmed through.
12. Ladle the soup into the serving bowls.
13. Garnish the bisque with a swirl of chipotle cream.