Dreamy Air Fryer Roasted Tomato and Basil Soup

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
• 1/2 cup heavy cream
• 1 pinch sugar
• Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Preheat your air fryer to 400°F (200°C).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Carefully transfer the roasted vegetables and any accumulated juices into a Dutch oven or large pot on the stovetop over medium heat.

6. 6

   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.

7. 7

   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.

8. 8

   If the soup is thicker than you prefer, stir in the remaining 1 cup of broth until you reach your desired consistency.

9. 9

   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.

10. 10

    Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot.