Tomato soup and grilled cheese sandwiches are a classic combination adored by children and adults alike. King’s Hawaiian dinner rolls deliver a sweet, buttery, and light crouton for a little crunch. Serve in my pearlescent ramekins to elevate the presentation.
Roasted Tomato Soup With Herb Croutons
- 4 King’s Hawaiian sweet rolls (dinner roll size)
- 4 (28 oz) cans whole plum tomatoes packed in juice, drained, 5 cups juice reserved
- 4 tbsp dark brown sugar
- 1 stick unsalted butter
- 1 cup minced shallots (about 8)
- 2 tbsp tomato paste
- 1/8 tsp ground allspice
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock (store bought or homemade)
- 1 cup heavy cream
- 2 oz brandy
- Salt, to taste
- Cayenne pepper, to taste
- Preheat oven to 450°F. Set a colander or strainer over a bowl and carefully split tomatoes in half and remove any seeds. Line cookie sheets with aluminum foil and place tomato halves on it. Sprinkle brown sugar over tomatoes evenly and roast in oven until they begin to darken, about 20-30 minutes. Remove and allow to cool.
- Heat butter in a large saucepan over medium heat until it begins to bubble and foam. Add shallots and tomato paste, lower the flame slightly and cook until shallots soften. Add allspice and flour, stir to combine. Then increase heat to medium, and bring to a boil. Reduce heat to low and stir occasionally about 10-15 minutes.
- Pour mixture into a blender in two batches and blend to combine. Alternatively, use an immersion blender. Add heavy cream and stir in brandy and season with salt and Cayenne pepper.
- CROUTONS: Cut the rolls into ¼ inch dice and toast
Grilled Cheese Sandwiches
- 2 cups grated cheese (preferably mild cheddar)
- 12 King’s Hawaiian honey wheat rolls (dinner roll size)
- 1 stick butter (preferably salted), melted
- Heat heavy 12-inch skillet over low to medium-low heat (or use Panini press). Meanwhile, sprinkle a portion of cheese over half of the bread slices. Top each with the remaining bread slice, pressing down gently to set.
- Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.