Air Fryer Roasted Tomato Soup
A smooth, creamy tomato soup made from air fryer roasted tomatoes, garlic, onion, and carrot. Easy, warm, and finished with a swirl of cream.
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
Calories: 125kcal