Brown Butter Tomato Soup

Directions

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1: Wash hands with soap and water.
2: Rinse all fresh produce under cold water prior to prepping and pat dry.
3: Core tomatoes and cut into 1-inch pieces. Place in a bowl.
4: Melt butter in a large 3-quart saucepan over medium heat.
5: Allow butter to simmer over medium heat, slowly cooking the butter, stirring occasionally until it turns a deep golden brown. Do not blacken the butter.
6: As soon as butter is golden brown, quickly add all cut tomatoes at once. This will stop the browning of the butter.
7: Add tomato paste and broth and allow to simmer for 20-30 minutes over low heat.

8: Once tomatoes are very soft, add heavy cream and bring back to a simmer. Turn off heat.
9: Carefully blend until smooth with an immersion blender. If blending using a traditional blender, let soup cool for a few minutes and transfer contents of saucepan to a blender. Remove center cap of blender lid, cover with a kitchen towel and blend until smooth. Repeat with remaining batches. (Note: Blender should not be more than halfway full. If necessary, blend soup in batches.)
10: Season as needed with kosher salt and fresh cracked black pepper.
11: Serve immediately or chill and reheat when ready to serve.