Tomato Bisque

Honey Tajin Chicken Wings

Ingredients

1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
4 medium tomatoes, chopped
2 (28-ounce) cans of whole peeled tomatoes
1 ½ cups chicken stock (or substitute with vegetable stock)
1 teaspoon chicken bouillon
3 tablespoons Sofrito
½ cup heavy cream
Salt and pepper, to taste

Cooking Instructions

SERVES 6-8

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté for 1–2 minutes until softened.

2. Stir in the diced carrots and celery. Sauté for 3–4 minutes until they begin to soften.

3. Stir in the minced garlic and cook for 30 seconds, or until fragrant.

4. Add the chopped fresh tomatoes to the pot and sauté for 3–4 minutes, stirring occasionally.

5. Pour in the canned whole tomatoes and 1 ½ cups of chicken stock (or vegetable stock). Break the tomatoes apart with a spoon or spatula. Add 1 teaspoon of chicken bouillon and stir well.

6. Bring the mixture to a simmer, cover, and let it cook for 25 minutes, stirring occasionally.

7. Use an immersion blender or transfer the mixture to a countertop blender in batches to purée until smooth.

8. Return the puréed soup to the pot and stir in the Sofrito. Cook for an additional 5 minutes over low heat.

9. Stir in the heavy cream and cook for another 3-5 minutes, uncovered. Adjust seasoning with salt and pepper as needed.

TIP

Chicken stock can be substituted with vegetable stock for a vegetarian-friendly version.