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. Bake until the tomatoes start to lightly char, approximately 15-20 minutes.
• 2
  Peel the carrots and cut them into smaller pieces. Strip the leaves from the thyme sprigs. Peel the onion and garlic and cut them into smaller pieces.
• 3
  Heat 2 tablespoons of oil in a pot and sauté the carrots, then the onion and garlic. This process may take around 5 minutes.
• 4
  Then add the tomato paste and thyme and sauté for approximately 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 regular blender, taste, and season with salt and pepper if needed.
• 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 fry on both sides.
• 8
  Serve the soup warm. Add a tablespoon of sour cream and fresh herbs. Place a toasted grissini stick on the edge of the plate.