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Air Fryer Roasted Tomato Soup

Tomatoes, bell pepper, red onion and garlic roast slowly in the air fryer with rosemary and tarragon until concentrated and lightly caramelized. Blended with warm water, the vegetables become a silky soup finished with balsamic, basil and crisp bread.

Tomatoes, bell pepper, red onion and garlic roast slowly in the air fryer with rosemary and tarragon until concentrated and lightly caramelized. Blended with warm water, the vegetables become a silky soup finished with balsamic, basil and crisp bread.

What you'll need.

  • 900 g tomatoes, quartered
  • 1 bell pepper, chopped
  • 2 red onions, quartered
  • 8 garlic cloves
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried rosemary
  • ½ tsp dried tarragon
  • 300 ml warm water
  • 4 slices bread
  • 1 tbsp balsamic glaze
  • Fresh basil, to finish

How to make it.

  1. Combine the tomatoes, bell pepper, red onions and garlic with olive oil, salt, pepper, rosemary and tarragon.
  2. Air fry at 160°C (320°F) for 25 minutes.
  3. Stir and air fry at 160°C (320°F) for 15 minutes more.
  4. Blend the roasted vegetables with enough warm water to reach the desired consistency.
  5. Toast the bread and serve the soup with balsamic glaze and fresh basil.

My tips.

Use ripe tomatoes for the sweetest and fullest flavour. Add the warm water gradually so the soup does not become too thin.

Good to know.

Can I make the soup ahead?
Yes. Refrigerate it for up to three days.

Can I peel the tomatoes?
You can, but blending usually makes peeling unnecessary.

Can I freeze the soup?
Yes. Freeze it without the bread or basil garnish.

Prep 15 min · Cook 40 min · Total 55 min · Serves 6

Nutrition.

~180 kcal · Protein 4 g · Fat 8 g · Carbs 24 g (approximate, calculated automatically)

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