Heirloom Tomato Soup - Instructions
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Panini is the perfect accompaniment to this soup - just the way to celebrate the season's finest
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.