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Heirloom Tomato Soup

Savor summer's finest in this creamy tomato soup!

Heirloom Tomato Soup


4 pounds heirloom tomatoes, cored
4 tablespoons butter
3 medium shallots, diced
  kosher salt
1 tablespoon tomato paste
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2 tablespoons all-purpose flour
3/4 cup heavy cream
  freshly ground black pepper
  cayenne pepper to taste (optional)

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

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