Roasted Tomato Soup by Pavel Berky

INSTRUCTIONS

• 1
  Wash the tomatoes and cut them into quarters. Spread them on a baking sheet, drizzle with oil, season with salt and pepper, and place in an oven preheated to 220 °C with the grill function. Roast until the tomatoes start to slightly char, approximately 15-20 minutes.
• 2
  Peel the carrots and cut them into smaller pieces. Strip the leaves from the thyme sprigs. Peel and chop the onion and garlic into smaller pieces.
• 3
  Heat 2 tablespoons of oil in a pot and sauté the carrots, then add the onion and garlic. This process may take around 5 minutes.
• 4
  Then add the tomato paste and thyme, and sauté for another 2 minutes over medium heat.
• 5
  Add the roasted tomatoes and broth. Bring to a boil and let the soup simmer covered for 12 minutes.
• 6
  Blend the soup with an immersion blender or in a blender, taste, and adjust seasoning with salt and pepper if necessary.
• 7
  FOR GRISSINI - Heat a little oil in a non-stick pan. Wrap the breadsticks with a slice of prosciutto and place them in the pan. Grate Parmesan over them and toast on both sides.
• 8
  Serve the soup warm. Add a tablespoon of sour cream and a fresh herb. Place a toasted grissini stick on the edge of the plate.