Air Fryer Tomato Soup
Air Fryer Tomato Soup is one of my favorite go-tos whenever I need something warm and comforting without standing over the stove. The air fryer makes the tomatoes blistered and sweet, creating that deep flavor you'd expect from slow cooking. Soft garlic melts right in, making every bite silky and rich. It's perfect for weeknight dinners, meal prep, and lunches, especially when paired with grilled cheese or bread. The soup stays fresh in the fridge for 4 days or freezes for up to 3 months.
Equipment
Ingredients
- 8 tomatoes
- 1 onion peeled and quartered
- 4 garlic cloves unpeeled
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme
- Salt and pepper
- 2 cups vegetable broth
- ½ cup half-and-half
To serve:
- Toasted slices
- Fresh herbs
Instructions
- Line the air fryer basket with parchment paper.
- In a big bowl, combine the tomatoes, onion, garlic, olive oil, dried thyme, salt and pepper until all veggies are covered. Transfer the tomatoes, onion and garlic to the air fryer basket and bake at 325°F (160°C) for 18 minutes, or until they are bubbly and roasted.8 tomatoes, 1 onion, 4 garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried or fresh thyme, Salt and pepper
- Transfer the veggies to a pot and peel the garlic (you only need to press it with your hands and the garlic will come out as a pure). Add half of the vegetable broth and bring to a boil, turn off the heat once it’s hot.
- Process the mixture with an immersion blender until smooth. Add more broth if needed and the half and half and mix well. Adjust salt and pepper.2 cups vegetable broth, ½ cup half-and-half
- Garnish with fresh herbs and serve with toasted slices.Toasted slices, Fresh herbs
Notes
Here are my top tips for making the best air fryer tomato soup:
- Don't skip the parchment paper: Lining the basket prevents the tomatoes from sticking and makes cleanup so much easier after roasting.
- Leave the garlic unpeeled: The skins protect the garlic from burning in the air fryer, and they'll slip right off after roasting when the cloves are soft and sweet.
- Blend while hot: Processing the soup when it's still hot creates a smoother, silkier texture than blending it cold and reheating.
- Adjust the consistency: Start with half the broth and add more gradually until you reach your preferred thickness, since it’s easy to thin the soup out but much harder to thicken it later.
- Reheat gently: Warm the soup over low heat on the stovetop, stirring frequently to prevent the half-and-half from separating or scorching on the bottom.
- Freeze in portions: Pour cooled soup into freezer-safe containers in single-serving portions so you can thaw exactly what you need without defrosting the whole batch.
Nutrition
Calories: 73kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 257mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 1168IUVitamin C: 19mgCalcium: 33mgIron: 0.5mg
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