Ingredients
For the croûtons
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2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes
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1 tsp finely chopped fresh thyme
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1 tbsp finely grated Parmesan or vegetarian alternative
For the roasted red pepper soup
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4 red peppers, seeds removed and chopped into 2cm/¾in chunks
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2 medium red onions, finely chopped
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4 tsp finely chopped fresh thyme
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2 medium tomatoes (approx. 200g/7oz), sliced in half
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2 tbsp olive oil
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600ml/20fl oz chicken or vegetable stock
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salt and freshly ground black pepper
To serve
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4 tbsp crème fraîche
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4 tsp olive oil
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1 tsp finely chopped fresh thyme
Method
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To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan.
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Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on.
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To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper.
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Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches.
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Air fry for 30 minutes, checking halfway through and shaking the vegetables a little.
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When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat.
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Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.
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To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme.
