'I made viral red pepper soup in the air fryer and can't believe how tasty it was'
Autumn is well and truly here in the UK, and the colder weather often makes us crave warm and comforting dinners at night.
This is where soup often comes to the rescue. Easy, delicious and versatile, there are so many different flavours out there, and multiple different ways to prepare this dish.
But did you know you can actually use your air fryer to cook your ingredients quickly, before blending them up and serving? This is a lot more convenient than waiting ages for them to boil in a pot, or using a slow cooker, like the last viral soup recipe I tried.
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I decided to try my hand at an air fryer creamy red pepper soup for dinner this week after seeing a recipe on TikTok, that promises a delicious dinner with minimal prep involved.
The recipe in question was created by Bored of Lunch, a foodie content creator who specialises in air fryer and slow cooker recipes, the Express reports.
I'd never thought to use my air fryer for soup before, but it works just like the oven would do - all you need in terms of prep is to pop some vegetables in the drawer and let them cook for 20 minutes before blending up with stock and cream.
This looked delicious and also very easy, so I headed out to my local Lidl to get everything I needed, plus a loaf of thick sourdough bread that I knew would pair perfectly.
Here's everything you need to make this simple yet delicious recipe, and how to do it.
Air fryer red pepper soup
Ingredients
500g of cherry tomatoes
Three red peppers
One red onion
One tbsp olive oil
Three garlic cloves
One tsp oregano & thyme
Salt and pepper
250ml of veggie stock
150ml of double cream
Handful of fresh basil
Method
First, chop up the onion and peppers. Then, add them to your air fryer basket with the cherry tomatoes and garlic, along with a drizzle of olive oil and some salt and pepper, and give it a good stir.
The recipe recommends cooking for 20 minutes on 200C, but since my air fryer is tiny and the basket was quite full, I decided to go for 180C for 25 minutes instead just to avoid burning the vegetables.
I checked the vegetables at around the halfway mark and gave them a quick stir just to make sure nothing was sticking, but they were soon cooked to perfection.
The recipe then recommends adding the cream, stock and basil straight into the air fryer, but again, mine simply didn't have the space.
So I added the vegetables to my blender and whizzed them up before transferring it to a pot over a low heat, and added in the stock bit by bit until the soup started to loosen up.
Then, once all the stock had been incorporated, I added the cream and took the soup off the heat before dividing it into bowls.
A quick sprinkle of extra black pepper on top, and it was ready to serve, along with some delicious slices of buttered sourdough.
I was really pleasantly surprised at how delicious this was, especially since it was so quick to make. Usually soups take a bit of time for all the flavours to fully come together, but the air fryer seemed to have done the trick very fast.
The creaminess really took it to the next level, but if I were to make it again I'd maybe add some chillies as it was a little mild for my taste. However, it was still delicious, and definitely one that I'll be making again.