Roasted Tomato Soup

Name: Roasted Tomato Soup (Air-Fryer)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs cherry or grape tomatoes; 2 shallots, peeled and halved; 1 head garlic, top sliced off; 2 tbsp olive oil; salt, to taste; 1 cup fresh basil leaves; 1/4 cup heavy cream; heavy cream, for garnish; shaved parmesan cheese, for garnish; fresh basil leaves, for garnish

This roasted tomato soup combines cherry tomatoes, garlic, and shallots air-fried until caramelized, then blended with fresh basil and cream for a silky, flavorful bowl that tastes like it simmered for hours—but comes together in minutes.

🌍American 🏷️Tomato soup 🏷️Soup 🏷️Roasted tomato 🏷️Creamy Comfort-food

🏷️

🏷️Basil

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TikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs cherry or grape tomatoes
2 shallots, peeled and halved
1 head garlic, top sliced off
2 tbsp olive oil
salt, to taste
1 cup fresh basil leaves
1/4 cup heavy cream
heavy cream, for garnishoptional
shaved parmesan cheese, for garnishoptional
fresh basil leaves, for garnishoptional

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Instructions

1
Place the tomatoes, shallots, and head of garlic into the air fryer basket.
2
Drizzle with olive oil and season with salt.
3
Air fry until the tomatoes are blistered and charred and the garlic is soft and roasted.
4
Transfer the roasted tomatoes and shallots to a high-speed blender.
5
Add the fresh basil and heavy cream to the blender.
6
Squeeze the roasted garlic cloves out of the head and into the blender.
7
Blend on high until the soup is completely smooth.
8
Pour the soup into bowls and garnish with a drizzle of cream, shaved parmesan cheese, and fresh basil leaves.

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Tips & Notes

Pro tips

Roast until the tomato skins begin to char and collapse—this concentrates sweetness and develops deeper flavor than pale roasting.
Blend the soup in batches if your blender is small, and strain through a fine sieve after blending for a silkier texture.
Reserve some roasted tomato halves or fresh basil leaves before blending to use as garnish alongside the shaved parmesan and cream swirl.
Taste and season with salt after blending; roasted garlic becomes mild and sweet, so you may need more salt than expected.

Substitutions

Heavy cream → crème fraîche or sour cream (tangier finish) or whole milk + 1 tbsp butter per serving (lighter version)
Fresh basil → fresh parsley or tarragon (earthier notes) or skip entirely (pure tomato-forward flavor)
Shallots → yellow onion, halved (milder sweetness)
Parmesan → aged cheddar or gruyère for garnish (different umami profile)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Freeze the blended soup (without cream) for up to 3 months; thaw overnight and reheat gently, stirring in fresh cream before serving.

Equipment

air fryer · blender or immersion blender

Common Questions

Can I make this soup without an air fryer?

Yes. Roast the tomatoes, garlic, and shallots in a 400°F oven for 25–30 minutes until caramelized, then blend and finish with basil and cream.

Can I use canned tomatoes instead?

Canned tomatoes will work but won't develop the same caramelized depth. Use about 2 cans (28 oz total) drained, skip the roasting, and simmer with garlic and shallots before blending.

How do I store leftover roasted tomato soup?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, stirring in a splash of cream or broth to restore consistency.

Can I freeze this soup?

Yes, freeze the blended soup (before adding cream) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, then stir in fresh cream before serving.