Air Fryer Tomato Soup (Roasted with Fresh Tomatoes)
Description
Fresh tomatoes, onion and garlic roasted in the air fryer, then blended into a creamy, rich tomato soup in about 40 minutes.
Ingredients
- 2 pounds Roma or plum tomatoes, about 6–8, halved
- 1 small sweet or yellow onion, quartered
- 5 cloves garlic, peeled
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- ¼ cup fresh basil, chopped, plus more for serving
- 1½ cups chicken broth, or vegetable broth for vegetarian
- ¼ cup heavy cream
- ¼ cup Parmesan cheese, freshly grated
- 1 teaspoon garlic powder
Instructions
- Toss the halved tomatoes, quartered onion and peeled garlic cloves with the olive oil, salt and pepper until evenly coated.
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Arrange the vegetables cut side up in a single layer in the air fryer basket. Work in batches if needed so nothing overlaps.
- Air fry for 25–30 minutes, until the tomatoes have collapsed and the edges are lightly charred.
- Transfer the roasted vegetables and any juices from the basket to a blender. Add the sugar, basil and about half of the broth. Blend until smooth, or pulse for a chunkier texture.
- Pour the blended soup into a pot, add the remaining broth and bring to a simmer over medium heat.
- Stir in the heavy cream, Parmesan and garlic powder. Taste and adjust salt and pepper.
- Simmer 8–10 minutes so the flavors come together.
- Serve hot, topped with extra basil, Parmesan or a drizzle of olive oil.
Equipment
- Blender (or immersion blender)
- Large pot
Notes
- Roma or plum tomatoes give the thickest, most flavorful soup. If using juicier tomatoes, simmer a few extra minutes.
- Canned option: use one 28 oz can whole peeled tomatoes, roast only the onion and garlic (12–15 minutes at 400°F), then blend everything together.
- Dairy-free: swap the cream for ¼ cup full-fat coconut milk and skip or replace the Parmesan.
- Storage: refrigerate up to 4 days or freeze up to 3 months. For best texture, freeze before adding cream and Parmesan and stir them in when reheating.
Nutrition
Serving: 1ServingCalories: 88kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 368mgPotassium: 323mgFiber: 2gSugar: 5gVitamin A: 1120IUVitamin C: 17mgCalcium: 64mgIron: 0.5mg