Hearthy Roasted Tomato Soup with Garlic Croutons

Hearthy Roasted Tomato Soup With Garlic Croutons Cooking times in the recipe are for dual cooking. In case of using one basket, cooking times will be shorter.

Diet

Vegetarian

Cooking Technique

Air Fry, Roast

Keywords

5 servings, air fry, black pepper, cook 25 min, cubed, cut into chunks, dried oregano, garlic powder, grated, Instant Pot Culinary Team, mozzarella cheese, olive oil, onion cut into chunks, paprika, potato, prep 10 min, red bell pepper, roast, salt, sugar, tomato, vegetable stock heated, vegetarian, yellow potato

Prep Time

10 min

Cook Time

25 min

Servings

5 Servings

Ingredients

3 tomato, cut into chunks
1 tsp paprika
1 tsp dried oregano
1 ½ tbsp salt
3 Yellow Potato, cut into chunks
1 onion cut into chunks
1 red bell pepper, cut into chunks
1 tsp black pepper
2 tbsp olive oil
½ tsp garlic powder
1 tbsp olive oil
5 bread cubed
1 pinch black pepper
½ tbsp salt
⅔ cup vegetable stock heated
1 tsp sugar
½ cup mozzarella cheese, grated

Instructions

For the first basket select Air Fry, set the temperature to 400°F / 205°C and time to 25 Minutes.
For the second basket, select Roast, set the temperature to 400°F / 205°C and time to 10 Minutes. Press Synch Finish and then Press Start .
In a large bowl, mix potatoes, onions, red pepper, tomatoes, 1.5 tbsp salt, paprika, black pepper, oregano and 2 tbsp olive oil.
When the first basket is hot, pour the seasoned vegetable mixture in and close the basket.
In another bowl, mix bread cubes with ½ tbsp salt, garlic powder, a pinch of black pepper and 1 tbsp of olive oil.
When the second basket is hot, add seasoned bread cubes and close the basket. At the same time, stir the vegetables in the first basket.
Prepare hot vegetable stock: When the cooking time ends, transfer all the vegetables with its juice to a blender. Add sugar and hot water to the blender.
Blend until smooth consistency. Taste and season if necessary. Portion soup into bowls. Add some mozzarella cheese. Top with croutons.