Roasted Tomato Soup with Prosciutto Grissini

Wash and quarter the tomatoes. Spread them on a baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast in the oven preheated to 220 °C (grill function) for about 15-20 minutes until lightly browned.

Meanwhile, peel the carrot and cut it into small pieces. Pick the thyme leaves from the sprigs. Peel and finely chop the onion and garlic.

Heat 2 tbsp olive oil in a pot. First sauté the carrot pieces, then the onion and garlic, for about 5 minutes until translucent.