Air Fryer Roasted Tomato Soup Recipe
This Air Fryer Roasted Tomato Soup is made by roasting fresh, summer tomatoes, peppers, and aromatics in the air fryer. The roasted vegetables are then blended into a smooth, creamy soup with heavy cream, parmesan cheese, balsamic vinegar, and fresh basil. It's a simple, flavorful soup that's perfect for a light lunch or dinner for two.
Servings 3
Ingredients
- 1 pound fresh tomatoes
- 1 small white or sweet onion
- 1 red bell pepper (about 8 ounces, medium)
- 1 medium carrot, scrubbed clean
- 3 cloves garlic
- avocado or extra virgin olive oil
- 1 1/2 cups low-sodium chicken or vegetable broth
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon grated Parmesan cheese
- 6 basil leaves
- salt and pepper
- 1/4 cup heavy cream
Instructions
Prep the veggies
- Slice the tomatoes in half.
- Slice the onion into quarters or sixths.
- Cut the pepper into 2" pieces.
- Slice the carrot in half lengthwise, then into 1” chunks. Carrots take longer to cook than the other veggies, so the pieces need to be small in order to finish at the same time as the rest.
- Peel the garlic cloves (you can leave them whole).
- Toss the veggies in a small amount of oil. You don't need much; just a drizzle.
Roast the veggies
- Preheat your air fryer to 370ºF. Then cook for 25 minutes. Flip and rearrange the veggies at the 12-minute mark using tongs — don’t shake the basket; remember there are liquids exuded from the veggies in the basket.
Smooth out the soup using a high-speed blender
- You don’t have to peel the tomatoes and peppers if you have a high-powered blender.*
- Add the roasted veggies to the jar of a blender. Pour in enough chicken broth to cover the veggies, and add the vinegar, Parmesan cheese, sugar, and basil leaves. Add a big pinch of salt and black pepper.
- Blend on high for 30 seconds or until the soup is at your preferred consistency.
- Pour the soup into a soup pot or Dutch oven set over medium-high heat.
- Now skip to the "Finish the soup" step.
Or, using an immersion blender
- If you're using an immersion blender instead of an upright blender, add the roasted veggies from the air fryer to a soup pot or Dutch oven set over medium-high heat. Add 1 cup of chicken broth to start, along with the vinegar, Parmesan cheese, sugar, and basil leaves (if they're large, tear them into smaller pieces). Run the immersion blender through the pot, pulsing until it reaches your desired consistency. If the soup is too thick, add more chicken broth 1/4 cup at a time.
Finish the soup
- Let the soup heat through for 5 to 10 minutes, then turn off the heat and let rest for a few minutes.
- Stir in the heavy cream. Taste, and add more salt and pepper as needed.
Notes
* I know this is controversial for some. If you can’t stand tomato and pepper skins in your food, by all means peel them (after cooling). High-speed blenders, like the Vitamix and BlendTec, will pulverize skins and seeds quite readily. I've found that quality regular, upright blenders (like a KitchenAid) do a satisfactory job as well. For a super smooth soup strain through a fine mesh strainer after blending to catch any unblended pieces.