Hearthy Roasted Tomato Soup with Garlic Croutons


  • 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
  • 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.
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