Roasted Tomato Soup with Parmesan and Prosciutto Grissini
(0)
60 min
Under an hour
Kifli Kukták
Kényeztesse magát ezzel a selymes, sült paradicsomból készült levessel, amely a sült zöldségek mély aromájával és a ropogós, pármai sonkába tekert parmezános grissinivel válik igazi gasztronómiai élménnyé. Tökéletes választás egy elegáns vacsorához vagy egy melengető hétköznapi ebédhez.
Preparation method
Preparation of the soup
Wash the tomatoes and cut them into quarters. Spread them on a baking tray, drizzle with a little olive oil, season with salt and pepper, then place in an oven preheated to 220 °C with the grill function on. Bake for about 15-20 minutes until the edges of the tomatoes start to lightly brown.
Meanwhile, peel the carrots and cut them into smaller pieces. Also peel and chop the red onion and garlic.
Heat 2 tablespoons of olive oil in a pot, sauté the carrots, then add the onion and garlic. Sauté for about 5 minutes.
Chef's tip
If you want an even creamier soup, strain it through a fine sieve after pureeing.
You can also substitute the grissini with toasted baguette slices if you don't have grissini at home.
Ingredients
Nutritional values
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