Donatella's Roasted Tomato Soup with Herb Croutons

Donatella's Roasted Tomato Soup with Herb Croutons

Prep: 30 Minutes Cook: 60 Minutes Serves: 12 Submitted by: Donatella Arpaia


1 - 4 pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
4 (28 ounce) cans Whole Plum Tomatoes, packed in juice, drained (5 cups juice reserved)
4 tablespoons dark brown sugar
1 stick unsalted butter
1 cup (about 8) Shallots, minced
2 tablespoons tomato paste
1/8 teaspoon Allspice, ground
1/4 cup all-purpose flour
3+1/2 cups Chicken stock
1 cup heavy cream
2 ounces Brandy
to taste salt
to taste cayenne pepper


Step 1
Preheat oven to 450°F.

Step 2
Set a colander or strainer over a bowl and carefully split tomatoes in half and remove any seeds.

Step 3
Line cookie sheets with aluminum foil and place tomato halves on it.

Step 4
Sprinkle brown sugar over tomatoes evenly and roast in oven until they begin to darken, about 20-30 minutes. minutes. Remove and allow to cool.

Step 5
Heat butter in a large saucepan over medium heat until it begins to bubble and foam.

Step 6
Add shallots and tomato paste, lower the flame slightly and cook until shallots soften.

Step 7
Add allspice and flour, stir to combine.combine. Then increase heat to medium, and bring to a boil. Reduce heat to low and stir occasionally about 10-15 minutes.

Step 8
Pour mixture into a blender in two batches and blend to combine. Alternatively, use an immersion blender.

Step 9
Add heavy cream and stir in brandy and season with salt and Cayenne pepper.

Step 10
Croutons: Cut the rolls into 1/4 inch dice and toast