Air-Fried Tomato Soup

Course: Soup, Lunch, Dinner

Ingredients:

• 6 large tomatoes, halved

• 2 shallots, peeled and halved

• 1 head of garlic, top half cut off

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• 2 cups vegetable or chicken broth

• 1/2 cup heavy cream (optional)

• Fresh basil leaves, for garnish (optional)

Instructions:

1. Begin by preheating the air fryer to 380°F (190°C).

2. Cut the top off the head of garlic and place on a square piece of aluminum foil. Bring the foil up and around garlic. Pour olive oil on top and season with salt and pepper. Close ends of foil over garlic, creating a pouch.

3. Air fry until garlic is soft, 16 to 20 minutes. Set aside.

4. Raise the air fryer temperature to 400°F (200°C).

5. Place the halved tomatoes, and onion, in the air fryer basket.

6. Drizzle olive oil over the vegetables and season with salt, pepper, dried basil, dried oregano, and paprika. Toss until the vegetables are evenly coated.

7. Air fry for 10-12 minutes, shaking the basket halfway through, until the vegetables are tender and slightly charred.

8. Once all the vegetables are air fried, transfer them to a blender. Squeeze the roasted garlic in with the veggies, add the vegetable or chicken broth to the blender.

9. Blend until smooth and creamy. Depending on the size of your blender, you may need to do this in batches.

10. If needed, pour the blended mixture into a pot or saucepan. Heat the soup over medium heat until warmed through.

11. If using heavy cream, stir it into the soup until well combined. Adjust seasoning if necessary.

12. Ladle the air fried tomato soup into bowls. Drizzle with olive oil and garnish with fresh basil leaves if desired.

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