Tomato Soup in Cheesy Bread Bowl


  • 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
  • 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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