This air fryer soup is a great base recipe that can easily be adapted to fit your personal taste preferences. It’s loaded with fresh veggies and can be served either as an appetizer or a main dish.


  • 4 small carrots (peeled and sliced)
  • 2 bell peppers (I used red) (deseeded and roughly chopped)
  • 1 large Spanish onion (peeled and chopped into quarters)
  • 4 garlic cloves (peeled and crushed)
  • 1 tablespoon oil (canola, avocado, sunflower etc)
  • pinch black pepper
  • ¼ teaspoon salt
  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ¼ teaspoon paprika
  • 1 teaspoon sugar
  • 2 large tomatoes (cut in half)
  • 4 cups stock (vegetable, chicken or beef)


  • Preheat the air fryer to 400F / 200c.
  • Peel and chop the vegetables (apart from the tomatoes) and place in a large bowl.
  • Add the oil and all of the other ingredients (apart from the stock) to the vegetables and toss together well so evenly coated.
  • Once preheated, place the veggies in the air fryer basket, place the tomatoes on top, cut side up, and set to cook at 400F / 200c for 20 minutes. Stir half way through cooking.
  • While the vegetables are roasting, gently warm the stock on the stovetop.
  • Once the vegetables are tender, with a good color to them, remove from the air fryer and place into a blender and add the warm stock.
  • Blend on high power for a minute or two until you have a smooth consistency. Taste for seasoning and adjust if needed.