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air fryer roasted red pepper soup

Roasting the vegetables in an air fryer creates extra sweetness and a deep yet bright flavour. This soup can be enjoyed hot or chilled.

Ingredients

    • 2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes
    • 2 tbsp olive oil
    • 1 tsp finely chopped fresh thyme
    • 1 tbsp finely grated Parmesan or vegetarian alternative
    • For the roasted red pepper soup
    • 4 red peppers, seeds removed and chopped into 2cm/¾in chunks
    • 2 medium red onions, finely chopped
    • 4 tsp finely chopped fresh thyme
    • 2 medium tomatoes (approx. 200g/7oz), sliced in half
    • 2 tbsp olive oil
    • 600ml/20fl oz chicken or vegetable stock
    • salt and freshly ground black pepper
    • 4 tbsp crème fraîche
    • 4 tsp olive oil
    • 1 tsp finely chopped fresh thyme

Directions

  1. To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan.
  2. Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on.
  3. To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper.
  4. Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches.
  5. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little.
  6. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat.
  7. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.
  8. To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme.