Recipe
Air Fryer Roasted Red Pepper Soup with Homemade Croutons
A smooth, smoky red pepper soup roasted in the air fryer and finished with crisp homemade croutons for extra texture.
Ingredients
Method
15 mins prep25 mins cook40 mins total
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.
Notes
For a vegan version, skip Parmesan in the croutons and replace crème fraîche with a dairy-free alternative.
If your air fryer basket is small, roast the vegetables in batches so they colour evenly.
Add extra stock to loosen the soup if you prefer a thinner consistency.
About this recipe
This air fryer red pepper soup is a simple, comforting bowl for busy evenings. Roasting the peppers, tomatoes and onion first gives the soup a deeper sweetness and a gentle smoky flavour.
Blend everything with warm vegetable stock until silky, then top with crunchy Parmesan-thyme croutons and a spoonful of crème fraîche to serve.
