Air fryer roasted tomato soup turns a few simple veggies into a smooth, warm bowl of soup. You roast the tomatoes, garlic, onion, and carrot in the air fryer, then blend them into a creamy soup. This post shows you how to make it rich and easy at home.
About Air Fryer Roasted Tomato Soup
This is a creamy tomato soup made the easy way, with the air fryer doing most of the work. Tomatoes, a whole garlic bulb, onion, and carrot are roasted until soft, then blended smooth and simmered with a little butter.
A swirl of fresh cream on top finishes it off.
Roasting the veggies first is what sets this soup apart from a quick stovetop version. The heat softens the tomatoes and garlic and brings out a deeper, slightly sweet taste.
It is a cozy soup for a cool day, and it pairs so well with warm bread. If you like how the air fryer handles veggies, you will know the trick from other roasted air fryer vegetables too.
Why You’ll Love This Recipe
Mostly hands-off – The air fryer roasts the veggies while you do other things.
Deeper taste – Roasting gives the soup a warm, slightly sweet flavor you do not get from raw tomatoes.
Simple ingredients – A few fresh veggies, butter, and basic spices.
Smooth and creamy – Blended soft, with a swirl of cream to finish.
Ingredient Notes
- Tomatoes – Use ripe, firm tomatoes. They are the base of the soup, so good ones matter.
- Garlic bulb – Roast it whole, then squeeze out the soft pulp. It turns mild and sweet.
- Onion and carrot – These add body and a little natural sweetness to balance the tomatoes.
- Butter – Just a tablespoon to cook the blended paste and round out the taste.
- Mixed herbs and black pepper – These season the soup. Adjust to your taste.
- Water – To thin the soup to the texture you like.
- Fresh cream – For a swirl on top. You can skip it for a lighter soup.
- Salt – To taste.
How to Make Air Fryer Roasted Tomato Soup
1. Wash the onion, carrot, and tomatoes. Cut the tomatoes and onion in half, and cut the carrot into strips. Keep the garlic bulb whole.
2. Preheat the air fryer to 180°C (356°F) for 2 minutes.
3. Place the tomatoes, carrot, onion, and whole garlic in the air fryer basket. Air fry at 180°C (356°F) for 15 minutes, until the veggies are soft and the tomatoes look blistered.
4. Take the basket out and let the veggies cool a little.
5. Squeeze the soft pulp out of the roasted tomatoes and garlic. Add the tomatoes, garlic pulp, carrot, onion, and a little water to a blender. Blend to a smooth paste.
6. Heat a pan and melt the butter. Add the blended paste and cook on low for 3 minutes, stirring so it does not stick.
7. When the mix starts to thicken, pour in ½ cup (120 ml) water and stir well. Let it come to a boil.
8. Add the salt, black pepper, and mixed herbs. Stir and cook on low for 2 to 3 minutes, until the soup looks smooth and the texture is right.
9. Pour the soup into bowls. Swirl a little fresh cream on top and serve hot.
Expert Tips
- Place the tomatoes cut side up in the basket so they roast and soften well.
- Let the garlic bulb cool before you squeeze it, since the pulp comes out easily once it is not too hot.
- For a smoother soup, blend a little longer. You can pass it through a strainer if you want it very fine.
- Add water a little at a time to get the exact thickness you like.
What to Serve With Tomato Soup
This soup is nice on its own, but a side turns it into a full meal. Serve it hot with a swirl of cream.
- Cheesy Garlic Bread
- Crunchy croutons on top
- Air Fryer Bread Rolls
Storage and Reheating
Let the soup cool, then store it in an airtight box in the fridge for up to 3 days. It thickens as it sits, so add a splash of water when you reheat.
Warm it gently on the stove and stir now and then. Add the cream fresh when you serve, not before storing, so it stays smooth.
Frequently Asked Questions
Fresh roasted tomatoes give the best taste here. If you must, canned whole tomatoes can work, but the roasted flavor will be lighter.
Yes. The soup is still smooth and tasty on its own. The cream just adds a richer finish.
Roasting softens them and brings out a deeper, slightly sweet taste that makes the soup richer.
Add less water for a thick soup, or more water for a thinner one. Adjust at the end until it feels right.
More Recipes
Air Fryer Roasted Tomato Soup
Ingredients
- 3 tomatoes (cut into halves (about 400 grams))
- 1 carrot (cut into strips)
- 1 whole garlic bulb
- 1 onion (cut into halves)
- 1 tablespoon butter
- ½ teaspoon mixed herbs
- ¼ teaspoon black pepper powder
- ½ cup water (120 ml)
- Salt to taste
- Fresh cream (for garnish)
Instructions
- Wash and cut the tomatoes and onion in half, and the carrot into strips. Keep the garlic whole.
- Preheat the air fryer to 180°C (356°F) for 2 minutes.
- Air fry the tomatoes, carrot, onion, and whole garlic at 180°C (356°F) for 15 minutes, until soft.
- Let the roasted veggies cool a little.
- Squeeze out the tomato and garlic pulp. Blend the tomatoes, garlic, carrot, onion, and a little water into a smooth paste.
- Melt the butter in a pan, add the paste, and cook on low for 3 minutes, stirring.
- When it thickens, add ½ cup water, stir, and bring to a boil.
- Add salt, black pepper, and mixed herbs. Cook on low for 2 to 3 minutes until smooth.
- Pour into bowls, swirl cream on top, and serve hot.
Notes
- Place tomatoes cut side up for even roasting.
- Cool the garlic bulb before squeezing out the pulp.
- Blend longer or strain for a very smooth soup.
- Add water slowly to reach the thickness you like.
Nutrition
