Air Fryer Tomato Soup (Roasted with Fresh Tomatoes)

This air fryer tomato soup starts with fresh tomatoes, sweet onion and whole garlic cloves roasted in the air fryer until they’re soft and lightly charred. Blend them with broth and basil, finish with a splash of cream and Parmesan, and you have a rich, velvety roasted tomato soup in about 40 minutes without ever turning on the oven.

Roasting is what separates a good tomato soup from a great one, and the air fryer does it faster than the oven with none of the heat in the kitchen. If you already love my Air Fryer Roasted Cherry Tomatoes, this soup takes that same sweet, concentrated flavor and turns it into a full meal.

Why You’ll Love This Air Fryer Tomato Soup

• Real roasted flavor, fast. 25–30 minutes in the air fryer gives the tomatoes the same deep, caramelized sweetness that takes an hour or more in the oven.
• Fresh tomatoes, not canned. This is the recipe to make when garden or farmers’ market tomatoes are piling up on the counter.
• Creamy without being heavy. A quarter cup of cream and a little Parmesan is all it takes.
• Freezer friendly. Make a double batch and freeze half for soup season.
• Naturally gluten-free and easy to make dairy-free or vegan (see the FAQs below).

Ingredients for Air Fryer Tomato Soup

• Fresh tomatoes (about 2 pounds): Roma or plum tomatoes are the best choice. They have less water and more flesh, so the soup is thicker and more flavorful. Vine-ripened or heirloom tomatoes also work; if they’re very juicy, plan on a few extra minutes of simmering at the end.
• Onion: One small sweet or yellow onion, quartered.
• Garlic: Five whole peeled cloves. They roast right alongside the tomatoes and turn sweet and mellow, the same way they do in my Air Fryer Roasted Garlic.
• Olive oil: Just enough to coat the vegetables so they roast instead of steam.
• Kosher salt and black pepper.
• Granulated sugar: One teaspoon balances the acidity of the tomatoes. Skip it if your tomatoes are very ripe and sweet.
• Fresh basil: Chopped, and a little extra for serving.
• Chicken broth: Vegetable broth works just as well and keeps the soup vegetarian.
• Heavy cream: For that classic creamy tomato soup texture.
• Parmesan cheese: Freshly grated melts more smoothly than pre-shredded.
• Garlic powder: A small boost on top of the roasted garlic.

How to Make Tomato Soup in the Air Fryer

Step One: Season the vegetables. Toss the halved tomatoes, quartered onion and peeled garlic cloves with olive oil, salt and pepper until everything is lightly coated.

Step Two: Roast in the air fryer. Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Arrange the vegetables in a single layer in the basket, cut side up. Air fry for 25–30 minutes, until the tomatoes have collapsed and the edges are lightly charred. Depending on the size of your air fryer, you may need to roast in two batches. Don’t pile them up; crowding traps steam and you’ll lose the roasted flavor.

Step Three: Blend. Transfer the roasted vegetables and any juices from the basket to a blender. Add the sugar, chopped basil and about half of the broth. Blend until smooth. For a chunkier soup, pulse a few times instead.

Step Four: Simmer and finish. Pour the blended soup into a pot, add the remaining broth and bring it to a simmer over medium heat. Stir in the heavy cream, Parmesan and garlic powder, then simmer for 8–10 minutes so the flavors come together. Taste and adjust the salt and pepper.

Step Five: Serve. Ladle into bowls and top with extra basil, a sprinkle of Parmesan or a drizzle of olive oil. This soup was made to be dunked into, so pair it with my Air Fryer Grilled Cheese or a batch of Air Fryer Garlic Toast.

Tips for the Best Air Fryer Tomato Soup

• Use the right tomatoes. Roma and plum tomatoes roast down into a thick, concentrated base. Watery slicing tomatoes make a thinner soup.
• Cut side up, single layer. This lets the moisture evaporate and the sugars caramelize. If you have to work in batches, the second batch may cook a few minutes faster since the air fryer is already hot.
• Don’t throw out the basket juices. Whatever collects in the bottom of the basket is pure roasted tomato flavor. Pour it into the blender.
• Blend hot, carefully. Fill the blender no more than halfway and vent the lid, or use an immersion blender directly in the pot.
• Too thin? Simmer a few minutes longer, or stir in a tablespoon of tomato paste. Too thick? Add broth a splash at a time.
• Make it your own. A pinch of red pepper flakes adds heat; a teaspoon of balsamic vinegar adds depth, the same trick that makes my Air Fryer Balsamic Herbed Roasted Tomatoes so good.

What to Serve with Air Fryer Tomato Soup

Tomato soup and grilled cheese is the obvious pairing, and the Air Fryer Texas Toast Grilled Cheese is my favorite version for dunking. For something a little different, try the Air Fryer Mac and Cheese Grilled Cheese. If you want crunch on top, a handful of Air Fryer Croutons takes about five minutes, and Air Fryer Cheese Stuffed Garlic Rolls on the side turn a bowl of soup into dinner.

Storing and Reheating

• Refrigerator: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. For the best texture, freeze the soup before adding the cream and Parmesan, then stir them in when you reheat. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Or microwave in 60-second bursts, stirring between each. If the soup has thickened, loosen it with a splash of broth.

Air Fryer Tomato Soup FAQs

Can I use canned tomatoes instead of fresh? Yes. Use one 28-ounce can of whole peeled tomatoes and skip the roasting step for the tomatoes. Still roast the onion and garlic in the air fryer for 12–15 minutes at 400°F, then blend everything together. The flavor will be a bit less roasted, so a teaspoon of tomato paste helps.

Do I need to peel the tomatoes? No. The skins soften during roasting and blend right in. If you want an ultra-smooth soup, pass it through a fine-mesh strainer after blending.

How do I make this soup vegan or dairy-free? Use vegetable broth, replace the heavy cream with ¼ cup full-fat coconut milk or cashew cream, and either skip the Parmesan or use a plant-based version. The roasted vegetables carry so much flavor that you won’t miss the dairy.

Can I make air fryer tomato soup without a blender? Yes. Use an immersion blender directly in the pot after adding the broth. A food processor also works, though the texture will be slightly less smooth.

How many tomatoes fit in the air fryer at once? In a 5- to 6-quart basket, about 2 pounds of Roma tomatoes fit in a single layer along with the onion and garlic. For smaller air fryers, roast in two batches. Air fryer ovens with multiple trays can usually handle the whole batch at once.

Why is my soup too acidic? Underripe tomatoes are the usual cause. The teaspoon of sugar in the recipe helps, and the cream and Parmesan mellow it further. If it’s still sharp, add another ½ teaspoon of sugar or a small pinch of baking soda.

Can I add other vegetables? A red bell pepper or a carrot roasted with the tomatoes adds sweetness and body. Keep the total amount of vegetables about the same so everything still fits in a single layer.

Can I double the recipe? Yes. Roast in batches so the vegetables stay in a single layer, then blend and simmer everything together. The soup freezes well, so doubling is a smart move.

More Air Fryer Tomato Recipes

• Air Fryer Parmesan Tomatoes
• Air Fryer Salsa
• Air Fryer Sun Dried Tomatoes
• Air Fryer Roasted Cherry Tomatoes

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