Heirloom Tomato Soup

4 poundsheirloom tomatoes, cored
4 tablespoonsbutter
3 mediumshallots, diced
kosher salt
1 tablespoontomato paste
2 tablespoonsall-purpose flour
3/4 cupheavy cream
freshly ground black pepper
cayenne pepper to taste (optional)

Equipment List



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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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