Creamy Tomato Soup in Air Fryer

How to prepare creamy tomato soup in air fryer

1. Cut the tomatoes in half and remove the stems. Peel the onion and cut into regular cubes, not too small so they do not burn during cooking. Peel the garlic and cut in half lengthwise. Put everything in a wide bowl, sprinkle with salt, 10 grinds of black pepper, 1/2 teaspoon dried oregano and 1 tablespoon of oil. Mix well.
2. Transfer everything to the Air Fryer basket and then turn the tomatoes cut side up. Cook the vegetables at 210C for 20 minutes, until the tomatoes are browned in places.
3. Transfer the entire contents of the basket directly into the blender. If desired, you can remove the tomato skins - they come off very easily. I left them and the soup turned out creamy.
4. Blend everything at high speed until you get a smooth cream (about 15-20 seconds).
5. Add 100 ml warm water (or hot if you have it handy), 1 tablespoon olive oil, cream, pepper paste, and grated Pecorino. Blend again at maximum speed for another 10 seconds. Taste the soup for salt and if it seems too thick, you can add a little more water and blend again.
6. Transfer the soup to a small pot and add the basil leaves torn into pieces. Put the lid on and let it infuse for a few minutes.
8. Serve the creamy soup warm, sprinkled with Pecorino and freshly ground black pepper. It is good with simple croutons or with a slice of focaccia. It is also good the next day, reheated.

Recipe without Air Fryer

1. Place the tomatoes cut in half, mixed with 1 tablespoon of oil and the seasonings, in a heat-resistant baking dish next to each other and bake at 180C for 30-40 minutes, until browned on top.
2. In the remaining oil, saute the onion for 5 minutes until very soft. Add the crushed garlic and saute for 1 more minute. Add the pepper paste and saute for 1 more minute.
3. Put the tomatoes and the contents of the pan in the blender and continue the recipe from step 4, as above.

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