Cheesy Twice Baked Sweet Potatoes
Hearthy Roasted Tomato Soup With Garlic Croutons
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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.
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
5 Servings
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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
Ingredients
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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.
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