Instant Vortex Dual Basket Air Fryer - Roasted Tomato Soup with Garlic Croutons

By: Instant Brands Culinary Team

Instant Vortex Dual Basket Air Fryer - Roasted Tomato Soup with Garlic Croutons
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Air Fry
cuisine icon Notes
["Chef`s Note: Cooking times are for dual cooking. In case of using one basket, cooking times will be shorter."]
cuisine icon Keywords
30-60 min, 4-6 servings, air fry, american, black pepper, cook 30 min, easy, garlic powder, hot water or hot vegetable stock or hot chicken stock, Instant Brands Culinary Team, instant pot soup, instant pot soup recipe, instant pot tomato soup recipe, mozzarella cheese, olive oil, onion, oregano, paprika, prep 10 min, red sheppard pepper or bell pepper, salt, slices of bread, soup, sugar, tomatoes, yellow potatoes

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4-6 servings
Ingredients
  • 3 yellow potatoes, cut into chunks
  • 1 onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 3 tomatoes, cut into chunks
  • 2 tbsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 5 slices of bread, cubed
  • 1/2 tsp garlic powder
  • 1/2 tbsp black pepper, ground
  • 3 tbsp olive oil
  • 2/3 cup hot chicken stock
  • 1 tsp sugar
  • 1/2 cup mozzarella cheese, grated
  • Coutons, for serving
Instructions
  • For the first basket select Air Fry, set the temperature to 400°F / 204°C and time to 25 minutes. For the second basket, select Roast, set the temperature to 400°F / 204°C and time to 10 minutes. Press Sync Finish. Press Start.
  • In a large bowl, mix potatoes, onions, red pepper, tomatoes, 1 1/2 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 1/2 tsp 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.
  • When the cooking time ends, transfer all the vegetables with its juice to a blender.
  • Add sugar and hot chicken stock 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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