Air Fryer Soup

This air fryer soup is a great base recipe that can easily be adapted to fit your personal taste preferences. It's loaded with fresh veggies and can be served either as an appetizer or a main dish.

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 122kcal

Author Slow The Cook Down

Equipment

Ingredients

4 small carrots (peeled and sliced)
2 bell peppers (I used red) (deseeded and roughly chopped)
1 large Spanish onion (peeled and chopped into quarters)
4 garlic cloves (peeled and crushed)
1 tablespoon oil (canola, avocado, sunflower etc)
pinch black pepper
¼ teaspoon salt
½ tablespoon dried oregano
½ tablespoon dried thyme
¼ teaspoon paprika
1 teaspoon sugar
2 large tomatoes (cut in half)
4 cups stock (vegetable, chicken or beef)

Instructions

Preheat the air fryer to 400F / 200c.
Peel and chop the vegetables (apart from the tomatoes) and place in a large bowl.
Add the oil and all of the other ingredients (apart from the stock) to the vegetables and toss together well so evenly coated.
Once preheated, place the veggies in the air fryer basket, place the tomatoes on top, cut side up, and set to cook at 400F / 200c for 20 minutes. Stir half way through cooking.
While the vegetables are roasting, gently warm the stock on the stovetop.
Once the vegetables are tender, with a good color to them, remove from the air fryer and place into a blender and add the warm stock.
Blend on high power for a minute or two until you have a smooth consistency. Taste for seasoning and adjust if needed.

Notes

Use fresh vegetables for the best result and taste.
Use a powerful high-speed blender to get a smooth and creamy soup.
Finish the soup with freshly ground pepper and fresh basil before serving. You can also add a splash of heavy cream if you want to make it more indulgent.
Stir the vegetables halfway through the cooking to ensure they get evenly cooked and browned.

Nutrition