Air Fryer Roasted Red Pepper Soup with Homemade Croutons

Preheat the air fryer to 200°C.

In a bowl, toss the bread cubes with 1 tablespoon olive oil, half the thyme, grated Parmesan, a pinch of salt and black pepper.

Air fry the bread cubes for 6–8 minutes, shaking halfway, until crisp and golden. Set the croutons aside.

In the same bowl, toss the red peppers, tomatoes, onion and garlic with the remaining olive oil, the rest of the thyme, salt and black pepper.

Arrange the vegetables in the air fryer basket in a mostly single layer and roast for 22–25 minutes until soft and lightly charred at the edges.

Transfer the roasted vegetables to a saucepan, pour in the hot vegetable stock and simmer gently for 5 minutes.

Blend until smooth with a stick blender, then taste and adjust seasoning. Add a splash of extra stock if needed.

Ladle into bowls and top with croutons, a spoonful of crème fraîche and a little thyme.