Hearthy Roasted Tomato Soup With Garlic Croutons

– 3 tomato, cut into chunk – 1 tsp paprika – 1 tsp dried oregano – 1 ½ tbsp salt – 3 Yellow Potato, cut into chunk – 1 onion cut into chunk – 1 red bell pepper, cut into chunk – 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


Preheat the air fryer to 400°F / 205°C. 

For the first batch, air fry for 25 minutes. For the second batch, roast for 10 minutes. Start them together. 

Mix potatoes, onions, red pepper, tomatoes, salt, paprika, black pepper, oregano, and olive oil in a big bowl. 

Pour the seasoned veggies into the first basket when it's hot. 

In another bowl, mix bread cubes with salt, garlic powder, black pepper, and olive oil. 

Add the seasoned bread cubes to the second basket when it's hot. Stir the veggies in the first basket. 

Make vegetable stock: blend cooked vegetables with sugar and hot water until smooth. Taste and adjust seasoning.