Instant Vortex Dual Basket Air Fryer – Roasted Tomato Soup with Garlic Croutons
Servings Prep Time
4-6servings 10minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
30minutes
Ingredients
  • 3 yellow potatoescut in chunks
  • 1 onioncut in chunks
  • 1 Red Sheppard Pepper or Bell Peppercut in chunks
  • 3 tomatoesripened, cut in chunks
  • 2tbsp salt
  • 1tsp paprika
  • 1tsp black pepper
  • 1tsp oreganodried
  • 5 Slices of bread
  • 1/2tsp garlic powder
  • 1/2tbsp black pepper
  • 3tbsp olive oil
  • 2/3cup Hot water or hot vegetable stock or hot chicken stock
  • 1tsp sugar
  • 1/2cup mozzarella cheesegrated
Instructions
  1. For the first basket select AF, set the temperature to 400F and time to 25 minutes. For the second basket, select Roast, set the temperature to 400F and time to 10 minutes. Press Synch Finish. Press Start.
  2. In a large bowl, mix potatoes, onions, red pepper, tomatoes, 1 1/2 tbsp salt, paprika, black pepper, oregano and 2 tbsp olive oil.
  3. When the first basket is hot, pour the seasoned vegetable mixture in and close the basket.
  4. In another bowl, mix bread cubes with 1/2 tsp salt, garlic powder, a pinch of black pepper and 1 tbsp of olive oil.
  5. 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.
  6. Prepare hot water.
  7. When the cooking time ends, transfer all the vegetables with its juice to a blender.
  8. Add sugar and hot water to the blender. Blend until smooth consistency.
  9. Taste and season if necessary.
  10. Portion soup into bowls. Add some mozzarella cheese.
  11. Top with croutons.
Recipe Notes

Chef`s Note: Cooking times are for dual cooking. In case of using one basket, cooking times will be shorter.