Air Fryer Roasted Red Pepper Soup

Ingredients

• 4red bell peppers, seeds removed and quartered
• 45 ml (3 tbsp)olive oil, divided
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)pepper
• 28 g (2 tbsp)butter
• 1 largeyellow onion, diced
• 3 clovesgarlic, minced
• 1.25 ml (¼ tsp)dried basil
• 1.25 ml (¼ tsp)dried oregano
• 600 ml (2½ cups)chicken or vegetable broth
• 5 ml (1 tsp)soy sauce
• 120 ml (½ cup)half-and-half
• 5 ml (1 tsp)onion powder
• 2.5 ml (½ tsp)garlic powder
• 2 dashesWorcestershire sauce

Instructions

1. 1

   Roast the peppers

   Preheat the air fryer to 200°C (400°F). Toss the peppers with the oil, salt and pepper, then arrange them in the air-fryer basket and roast for 15 minutes.

2. 2

   Cook the aromatics

   Meanwhile, heat the remaining oil and the butter in a medium pot over medium-high heat. Add the onion and cook for 7 minutes, until translucent. Stir in the garlic and cook for 1 minute, until fragrant. Add the roasted peppers, basil, oregano, broth and soy sauce, and stir to combine.

3. 3

   Simmer and blend

   Bring the soup to a boil, then reduce the heat to a simmer. Cover and simmer for 20 minutes. Blend until smooth with an immersion blender, stir in the half-and-half and cook for 5 minutes before serving.

What is roasted red pepper soup?

Roasted red pepper soup is a blended vegetable soup built around sweet, softened peppers. This version uses an air fryer to roast them before they simmer with onion, herbs and broth.

The recipe has no stated regional origin; its appeal is the contrast between the peppers’ roasted flavour and the creamy finish. Soy sauce and Worcestershire add savoury depth without changing the soup’s simple, pepper-led character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 5g protein, 17g carbs, 18g fat.

The peppers and onion provide most of the carbohydrates, while olive oil, butter and half-and-half contribute much of the fat. The broth and dairy add some protein, though the soup is not especially protein-rich; serve it with beans, lentils or a protein-rich sandwich to make a more balanced plate.

Roasting the peppers

Even pieces: quarter the peppers so they sit reasonably evenly in the air-fryer basket. Toss them with the seasoned oil before roasting so their surfaces are coated.

Roast first: the recipe gives the peppers 15 minutes at 200°C. They will soften and take on roasted notes before being added to the pot; the exact browning can vary with the air fryer.

Building the flavour

Onion base: cook the diced onion in the remaining oil and butter for 7 minutes, until translucent. This gives it time to soften before the other ingredients go in.

Garlic and herbs: add the minced garlic after the onion and cook for just 1 minute, until fragrant. Stir in the dried basil and oregano with the peppers, broth and soy sauce.

Getting a smooth texture

Simmer covered: bring the combined ingredients to a boil, then lower the heat and cover the pot for a 20-minute simmer. Keep it at a gentle simmer rather than a hard boil.

Blend carefully: use an immersion blender until no large pieces remain. Keep the blender head submerged while blending to limit splashes.

Finishing with half-and-half

Stir in the half-and-half after blending, then cook the soup for 5 minutes as directed. Avoid letting it boil vigorously once the dairy is added.

Taste before serving: the broth, soy sauce and Worcestershire all contribute savouriness, so check the seasoning at the end before adding anything extra.

What to serve alongside

Bread: serve the soup with crusty bread or toast for dipping. A sandwich also makes it a more substantial lunch.

Fresh contrast: a simple green salad or a few chopped herbs on top can balance the soup’s rich, creamy texture.

Recipe notes & tips

• Arrange the pepper quarters in a single layer if your air-fryer basket allows.
• Use the listed salt and pepper to season the peppers before roasting.
• Keep an eye on the onion and stir it occasionally so it cooks evenly.
• Let the soup settle briefly after blending before ladling it into bowls.
• Choose vegetable broth to keep the soup meat-free, and check that the Worcestershire sauce suits your preference.

Variations

• Smoky finish: add a little smoked paprika when you stir in the dried herbs.
• Extra vegetables: add diced carrot to the onion and cook it until softened.
• Dairy-free version: replace the butter and half-and-half with suitable plant-based alternatives.
• Herb swap: use dried thyme in place of the basil or oregano.
• Chunkier texture: blend only part of the soup and stir it back into the pot.

Common mistakes to avoid

• Crowded air-fryer basket: the peppers may roast unevenly; cook them in batches if needed.
• Garlic cooked too long: it can turn bitter; add it after the onion and cook for only 1 minute.
• Hard simmer: vigorous boiling can make the soup splatter; lower the heat after it comes to a boil.
• Blender splashes: keep the immersion blender head below the soup’s surface while blending.
• Boiling after adding dairy: the texture may suffer; keep the final 5-minute cook gentle.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot; avoid a vigorous boil.

Frequently asked questions