Finely dice the shallot or onion and slice the tomatoes. Melt some butter in a pot and sauté the shallot in it. Add the tomato slices and some tomato paste and sauté briefly. Deglaze with white wine, pour in beef broth and simmer for about 8 minutes. Then puree with a hand blender. Season to taste with salt and pepper. Strain soup through a sieve. Blend with whipped cream and serve in a warmed plate or soup bowl.