Tomato Soup in Cheesy Bread Bowl

By: Instant Culinary Team

Tomato Soup in Cheesy Bread Bowl
cuisine icon Difficulty
Easy
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
6-8 servings, air fry, basil leaves, bread, bread bowl, cherry tomatoes, cook 26 min, easy, fall, garlic cloves, heavy cream, olive oil, prep 15 min, quartered, salt, soup, soup season, tomato, vegetarian, winter, yellow onion

prep icon Prep Time
15 min
cook icon Cook Time
26 min

serving icon Servings
6-8 Servings
Ingredients
  • 36 oz cherry tomatoes
  • 1 yellow onion, quartered
  • 5 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 10 basil leaves
  • ½ cup heavy cream
Instructions
  • Remove the tray from the air fryer basket. Place the onion, tomatoes, and garlic cloves in the air fryer. Drizzle with the olive oil and sprinkle with salt.
  • Air fry the produce at 400°F / 205°C for 14-16 Minutes, or until the tomatoes just burst, and the garlic and onion are golden brown. Transfer to a blender with the basil and heavy cream and puree. until smooth. Season with salt and set aside.
  • Slice the top off each bread roll. Using a paring knife, cut a circle around the sides and gently pull out the inside of each roll. Sprinkle the middle of each bread roll with shredded parmesan cheese. Drizzle with olive oil.
  • Return the tray to the air fryer basket. Place the bread bowls inside. Air fry the bread bowls at 350°F / 175°C for 8-10 Minutes, or until the cheese is melted and the bread rolls are crisp.
  • Ladle the soup into each mini bread bowl and serve immediately. Enjoy!
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