Oh my gosh, let me tell you about the game-changing soup that saved my weeknight dinners – this Air Fryer Roasted Red Pepper Soup! I stumbled onto this method last winter when my oven broke (ugh), and now I’ll never go back to traditional roasting. The air fryer gives those peppers the most incredible caramelized edges while keeping cleanup ridiculously easy. Just wait until you smell the sweet smokiness filling your kitchen – it’s like sunshine in a bowl. My kids call it “orange soup” and beg for seconds every time. And the best part? You’re just 30 minutes away from silky, velvety comfort food that tastes like you spent hours cooking. Trust me, once you try this method, you’ll be roasting everything in that air fryer!
Why You’ll Love This Air Fryer Roasted Red Pepper Soup
This soup is my secret weapon for busy nights – let me count the ways it’ll win you over:
- Ready in 30 minutes flat (yes, really!)
- Creamy dreamy texture without any fussy roux-making
- That magical smoky-sweet flavor from air-fried peppers
- Naturally vegetarian (and easily made vegan, too)
- One basket, one blender – cleanup is a breeze
I swear, the first spoonful will make you do a happy dance. My air fryer hasn’t gotten a break since I figured this recipe out! If you love quick meals, check out this dump and bake meatball casserole for another easy win.
Ingredients for Air Fryer Roasted Red Pepper Soup
Gather these simple ingredients – I promise you probably have most already! The magic happens with:
- 4 large red bell peppers (halved and seeded – don’t skip this step!)
- 1 medium onion (chopped roughly – perfect pieces aren’t necessary here)
- 3 cloves garlic (minced – or 1 tbsp pre-minced if you’re in a hurry)
- 2 tbsp olive oil (the good stuff for roasting!)
- 1 tsp smoked paprika (this is the flavor secret weapon)
- 1/2 tsp salt (plus more to taste later)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
- 2 cups vegetable broth (chicken works too if that’s what’s open)
- 1/2 cup heavy cream (or coconut milk for my dairy-free friends)
- Fresh basil (for that gorgeous pop of color and bright flavor)
See? Nothing fancy – just good, real ingredients that turn into something spectacular. I’ve made this with yellow peppers when red were crazy expensive, and guess what? Still delicious! If you are interested in the health benefits of peppers, you can read more about Vitamin C content in bell peppers.
Equipment You’ll Need
Here’s all you’ll need to whip up this soup – I bet you’ve got most of it already:
- Your trusty air fryer (mine’s a basic model and works perfectly)
- A blender (I use my old standby, but an immersion blender works too)
- A medium pot (for that final creamy simmer)
That’s it! No fancy gadgets required – just these three workhorses will get the job done beautifully. For more air fryer inspiration, take a look at this air fryer beef meatballs with marinara recipe.
How to Make Air Fryer Roasted Red Pepper Soup
Okay, let’s get cooking! This soup comes together so fast you’ll barely believe it. Just follow these simple steps – I’ve made this dozens of times, and these little tricks make all the difference.
Step 1: Prep and Season the Vegetables
First things first – preheat that air fryer to 400°F (200°C) while you prep. Trust me, this makes a huge difference in getting those perfect caramelized edges. Now, take your halved peppers (seeds removed!), roughly chopped onion, and minced garlic, and toss them all together in a big bowl with the olive oil, smoked paprika, salt, and pepper. Get your hands in there – you want every nook and cranny coated with that flavorful oil mixture. The smell alone will have you drooling already!
Step 2: Roast in the Air Fryer
Spread your veggie mix in the air fryer basket in a single layer – don’t overcrowd! Roast for about 15 minutes total, but here’s my secret: at the 7-8 minute mark, pause and give that basket a good shake. This helps everything cook evenly and prevents any sad, un-roasted spots. You’ll know they’re done when the peppers have those gorgeous blackened edges and the onions are golden and sweet. The aroma? Absolute heaven. Learning the proper technique for air frying can really change your results, check out this guide on how to use an air fryer.
Step 3: Blend and Simmer
Now for the magic! Carefully transfer your roasted veggies to a blender (they’ll be hot – be careful!). Add the vegetable broth and blend until smooth and velvety. Pour this beautiful orange mixture into a pot over medium heat, then stir in your cream or coconut milk. Let it simmer gently for about 5 minutes – just enough to warm everything through and let the flavors marry. Taste and adjust salt if needed. That’s it! You’re now the proud creator of the most incredible roasted red pepper soup.
Tips for Perfect Air Fryer Roasted Red Pepper Soup
Here are my tried-and-true tricks for soup that’ll have everyone licking their bowls:
- Shake it like you mean it! That mid-roast basket shake ensures every pepper gets perfectly charred edges – don’t skip it!
- Broth is your friend. Too thick? Add splashes of broth until it’s just right. I like mine somewhere between creamy and spoonable.
- Taste before serving! The flavors develop as it sits – I always adjust salt and pepper right at the end.
- Watch your peppers. If they’re small, check at 12 minutes – nobody likes mushy veggies!
These little details take this soup from good to “when are you making this again?!” territory.
Variations for Air Fryer Roasted Red Pepper Soup
Oh, the possibilities! Here are my favorite ways to mix it up when I’m feeling adventurous:
- Spice lovers: Add a pinch of cayenne or red pepper flakes – just enough to wake up your taste buds!
- Umami boost: Toss in 2-3 sun-dried tomatoes with the peppers for incredible depth.
- Herb garden: Stir in fresh thyme or rosemary when simmering for an aromatic twist.
My husband swears by adding a splash of balsamic vinegar at the end – try it and thank me later!
Serving Suggestions
Listen, this soup deserves great company! I always serve mine with thick slices of crusty bread for dipping (that garlic bread you forgot about in the freezer? Perfect). For something lighter, a simple arugula salad with lemon dressing cuts through the richness beautifully. And on really special nights? A grilled cheese sandwich for dunking – my kids go wild for that combo! If you need a great bread recipe, check out this air fryer tomato basil garlic bread recipe.
Storage and Reheating
This soup keeps like a dream! Just pour leftovers into an airtight container (I swear by mason jars) and refrigerate for up to 3 days. When reheating, go low and slow – medium heat on the stove with occasional stirring prevents the cream from separating. If it thickens up, just whisk in a splash of broth or water. Oh, and that gorgeous color? It stays just as vibrant when properly stored – no sad, dull leftovers here!
Nutritional Information
Just a quick note – these numbers can vary depending on your exact ingredients and brands. But per serving (about 1 cup), you’re looking at roughly 180 calories, 12g fat (5g saturated), and 3g of that magical fiber that keeps you full. Not bad for a bowl of pure comfort, right? The peppers pack a vitamin C punch too – bonus!
Frequently Asked Questions
Can I freeze this soup? Absolutely! Freeze it before adding the cream for best texture. Thaw overnight in the fridge, then reheat gently and stir in the cream. It keeps beautifully for up to 3 months – I always stash a batch for emergency cozy meals!
Can I use jarred roasted peppers? You bet – I’ve done this when peppers were crazy expensive! Use about 2 cups drained jarred peppers (not oil-packed). Skip the air frying step and just sauté the onions and garlic before blending. Still delicious, though nothing beats that fresh air-fried flavor.
My soup turned out too thick – help! No worries! Just whisk in more broth or water a splash at a time until it’s perfect. I like mine thick enough to coat a spoon but still pourable. The beauty? You’re in complete control!
Can I make this vegan? Easily! Just skip the cream or use coconut milk instead. The roasted pepper flavor shines either way. My vegan friends go wild for this version – the smoked paprika gives it such depth you won’t miss dairy at all.
Try this recipe and share your results! Tag me @mykitchenadventures so I can see your beautiful soup creations!
Print
30-Minute Air Fryer Roasted Red Pepper Soup Bliss
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and flavorful roasted red pepper soup made easily in an air fryer.
Ingredients
- 4 large red bell peppers, halved and seeded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Fresh basil, for garnish
Instructions
- Preheat air fryer to 400°F (200°C).
- Toss bell peppers, onion, and garlic with olive oil, smoked paprika, salt, and pepper.
- Place in the air fryer basket and roast for 15 minutes, shaking halfway.
- Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
- Pour mixture into a pot, stir in heavy cream, and simmer for 5 minutes.
- Garnish with fresh basil before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a thinner consistency, add more vegetable broth.
- Substitute dairy-free milk for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Air Fryer
- Cuisine: Mediterranean