Dreamy Air Fryer Roasted Tomato and Basil Soup
This recipe uses an air fryer to create a velvety, luxurious tomato soup with a deep, caramelized flavor in a fraction of the time. The intense heat roasts tomatoes, garlic, and onion to perfection, which are then blended with broth, cream, and fresh basil for a soul-warming meal that's both quick and incredibly delicious.
Equipment
- Air fryer
- Large bowl
- Knife
- Cutting board
- Dutch oven or large pot
- Immersion blender or High-powered blender
- Spoon or spatula
Ingredients
- 2 lbs Roma or plum tomatoes, halved
- 1 medium yellow onion, quartered
- 4-6 whole garlic cloves, peeled
- 2 tbsp extra virgin olive oil
- 3-4 cups vegetable broth
- 1 cup fresh basil leaves, packed
- ½ cup heavy cream
- 1 pinch sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your air fryer to 400°F (200°C).
- In a large bowl, combine the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil, sprinkle with salt, pepper, and the pinch of sugar, then toss well to coat everything evenly.
- Arrange the vegetables in a single layer in the air fryer basket. To ensure proper roasting, work in two batches if necessary to avoid overcrowding.
- Air fry for 12-15 minutes, shaking the basket halfway through the cooking time, until the tomatoes are blistered and slightly charred and the onions are tender.
- Carefully transfer the roasted vegetables and any accumulated juices into a Dutch oven or large pot on the stovetop over medium heat.
- Pour in 3 cups of the vegetable broth. Scrape up any browned bits from the bottom of the pot and bring the mixture to a gentle simmer. Let it cook for 5 minutes for the flavors to meld.
- Turn off the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and silky. Alternatively, carefully transfer the soup in batches to a high-powered blender (venting the lid to let steam escape) and blend until smooth, then return it to the pot.
- If the soup is thicker than you prefer, stir in the remaining 1 cup of broth until you reach your desired consistency.
- Ensure the heat is off. Stir in the heavy cream and the fresh basil leaves until the cream is fully incorporated and the basil has just begun to wilt.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot.
Notes
General Tips: Avoid overcrowding the air fryer basket to ensure vegetables roast, not steam. Stir in fresh basil at the very end off the heat to preserve its vibrant color and flavor. The pinch of sugar is essential for balancing the tomato's acidity.
Variations & Substitutions: For a vegan/dairy-free version, use full-fat canned coconut milk or cashew cream instead of heavy cream. Chicken broth can be used in place of vegetable broth. If fresh basil is unavailable, use 2 teaspoons of dried basil, adding it with the broth.
Flavor Boosts: Add a half-teaspoon of smoked paprika to the vegetables before roasting for a smoky undertone. Simmer the soup with a Parmesan rind (and remove before blending) for extra umami. Garnish individual bowls with a swirl of balsamic glaze, homemade croutons, or a dollop of pesto before serving.
Variations & Substitutions: For a vegan/dairy-free version, use full-fat canned coconut milk or cashew cream instead of heavy cream. Chicken broth can be used in place of vegetable broth. If fresh basil is unavailable, use 2 teaspoons of dried basil, adding it with the broth.
Flavor Boosts: Add a half-teaspoon of smoked paprika to the vegetables before roasting for a smoky undertone. Simmer the soup with a Parmesan rind (and remove before blending) for extra umami. Garnish individual bowls with a swirl of balsamic glaze, homemade croutons, or a dollop of pesto before serving.