Air Fryer Soup (Tomato & Red Pepper)
This easy air fryer soup is made by roasting tomatoes, red pepper, carrots, onion and garlic in the air fryer, then blending them with stock. A flavour-packed 30-minute tomato soup with very little hands-on cooking.
Servings: 2 servings
Calories: 235kcal
Equipment
- Air Fryer
Ingredients
- 1 Onion small; peeled and quartered
- 350 g of Tomatoes halved
- 1 Red bell pepper deseeded and quartered
- 320 g of Carrots peeled and diced
- 4 Garlic cloves peeled
- 1 tablespoon of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 600 ml of Vegetable stock (low salt)
Instructions
- Prepare the vegetables: Put the tomatoes, red pepper, carrots, onion and garlic into a large bowl.
- Add the olive oil, salt and pepper and toss everything together so that the vegetables are lightly coated.
- Put the vegetables in the air fryer: Add the vegetables to your air fryer.
- Air fry until soft and roasted: Cook on the Air Fry setting at 200°C/400°F for around 25 minutes, stirring or rearranging the vegetables halfway through.
- Blend with stock: Transfer the roasted vegetables and all those lovely cooking juices to a blender. Add the vegetable stock and blend until smooth.
- Check the soup: Taste and add more salt and pepper if needed.
Try to cut the vegetables so they cook at roughly the same speed. The carrots should be smaller than the softer tomatoes and peppers.
If you use parchment paper or a reusable liner, make sure it is suitable for your particular air fryer and is properly weighed down by the food. Never put loose parchment into an empty preheating air fryer.An oven-safe dish that comfortably fits inside your air fryer is another option if you prefer to catch all the tomato juices.Avoid packing the basket too tightly. The hot air needs room to circulate around the vegetables so they roast rather than simply steam.If you double the recipe, you may need to cook the vegetables in batches depending on the size of your air fryer.
Start checking them towards the end of the cooking time, as air fryer models vary.They are ready when the carrots are tender and the tomatoes, onion and pepper are soft with some browned or lightly charred edges.
If you prefer a thicker soup, add most of the stock first and then add the rest gradually until the soup reaches the consistency you like.Always follow the instructions for your blender when blending hot ingredients. If your blender is not designed for hot food, let the roasted vegetables cool slightly before blending and reheat the soup afterwards.
Notes
- This recipe is a great way to use up tomatoes that are a little past their best. So don't worry if they are a little bit squishy.
- If you want to save on some washing up, you can add the ingredients into an air fryer basket.
- Check that your blender is suitable for hot ingredients. If it isn't, let the roasted vegetables and stock cool slightly before blending, then reheat the soup afterwards.
- For an extra tomato boost of flavour, blend some tomato puree (paste) with everything else.
- You could add a pinch of sugar to balance out the bitterness of the tomatoes.
- We blend our soup until it is smooth. However, you could just pulse it a little bit with the stick blender and leave some chunks in it.
- If you want to add a kick of heat to this, then add some red chilli flakes either whilst cooking or sprinkled on top before serving.
Nutrition
Serving: 1portion | Calories: 235kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 720mg | Potassium: 1164mg | Fibre: 9g | Sugar: 18g | Vitamin A: 30055IU | Vitamin C: 116mg | Calcium: 100mg | Iron: 2mg
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