Air Fryer Roasted Tomato Soup

A delightful blend of rich, roasted flavors that come together in a comforting bowl of soup, perfect for chilly evenings or casual weeknight meals.

Prep Time 15

Cook Time 20

Total Time 35

Course Main

Cuisine American

Servings 4 servings

2 pounds Fresh Tomatoes A mix of Roma and vine-ripened for different textures and flavors.
1 medium Onion Chopped.
3 cloves Garlic Minced.
2 tablespoons Olive Oil Extra virgin.
4 cups Vegetable Broth Low-sodium recommended.
1 teaspoon Salt Adjust to taste.
0.5 teaspoon Black Pepper Adjust to taste.
1 handful Fresh Basil Roughly torn, added just before serving.

Preheat the air fryer to 375°F (190°C).
Wash and prepare the tomatoes by removing stems and cutting them in half.
In a mixing bowl, combine halved tomatoes, chopped onion, minced garlic, olive oil, salt, and pepper. Toss to coat.
Place the mixture in the air fryer basket in a single layer and cook for 15-20 minutes, shaking halfway through.
Remove the basket and allow the vegetables to cool slightly before transferring to a blender. Blend until smooth.
Pour the blended mixture into a large pot, add remaining vegetable broth, and simmer for 5-10 minutes.
Adjust seasoning if needed, then stir in fresh basil before serving.
Ladle into bowls and garnish with additional basil if desired. Serve with crusty bread or grilled cheese.

For a creamier soup, add heavy cream or coconut milk after blending. For spice, add red pepper flakes or jalapeños during roasting.

Keyword Easy