Roasted Tomato Soup with Parmesan and Prosciutto Grissini

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.