Roasted Tomato Soup with Prosciutto Grissini
60 min
Under an hour
Knuspr-Küche
Diese cremige Suppe aus im Ofen gerösteten Tomaten besticht durch ihr intensives Aroma und eine feine Rauchnote. Serviert mit knusprigen, in Prosciutto gewickelten Grissini und frisch geriebenem Parmesan, bringt dieses Gericht echtes italienisches Flair direkt in Ihre Küche. Ein wahrer Genuss für alle Liebhaber der mediterranen Küche!
Preparation method
Preparation & Roasting
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.
Cooking the Soup
Heat 2 tbsp olive oil in a pot. First sauté the carrot pieces, then the onion and garlic, for about 5 minutes until translucent.
Chef's tip
For an extra fine texture, you can strain the soup through a sieve after blending.
30 min
Under an hour
