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4 pounds
heirloom tomatoes, cored
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4 tablespoons
butter
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3 medium
shallots, diced
Tools for Shallots Options
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kosher salt
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1 tablespoon
tomato paste
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2 tablespoons
all-purpose flour
Dispensers and Storage Options
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3/4 cup
heavy cream
Whipped Cream Whippers Options
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freshly ground black pepper
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cayenne pepper to taste (optional)
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Equipment List:
Cooking Instructions
Our Grilled Fontina Cheese Panini is the perfect accompaniment to this soup - just the way to celebrate the season's finest produce.
Pass the tomatoes through a tomato press according to manufacturer's instructions. Pass the solids through the press several times to extract as much juice as possible. Set aside.
In a large saucepan over medium heat, warm the butter. Add the shallots, lightly salt and sauté, stirring occasionally, until tender and translucent, 3 to 5 minutes. Stir in the tomato paste and cook until fragrant, 1 to 2 minutes. Add the flour and cook, stirring frequently, until the flour is lightly toasted, 1 to 2 minutes.
Pour in the tomato juice, increase the heat to high and bring the mixture to a boil. Lower the heat to medium-low and let simmer for 10 minutes. Stir in the cream and season to taste with salt, pepper and cayenne (if using). Ladle into bowls and serve.
Serves 6
chefs™ Kitchen