Roasted Tomato Soup by Pavel Berky

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.

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.

Heat 2 tablespoons of oil in a pot and sauté the carrots, then the onion and garlic. This process may take around 5 minutes.