Donatella's Roasted Tomato Soup with Herb Croutons

Donatella Arpaia
Meet the Chef!
Donatella Arpaia
Best known for her recurring role as judge on Iron Chef America, Donatella Arpaia is one of the most influential women in the world of food and entertaining. She has redefined the role of the modern-day restaurateur. The Zagat guide called her "The Hostess with the Mostest" and she is seen frequently on such shows as Today, Top Chef, Rachael Ray, Good Morning America, and more.
Recipe Details

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

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