Soups · Air fryer adaptation

Air Fryer Roasted Vegetable Soup Recipe

Roasting vegetables until they're golden and caramelised transforms them into something deeply flavourful, then a handful of Parmesan stirred through adds unexpected richness. This comforting soup is the kind you'll want to make again and again, especially when the weather turns cold.

R By Richard · Adapted from Kitchen Sanctuary · Published 10 June 2026
👁 240.5k source views ❤️ 6.4k source likes
⏱Prep 10 min
🌡Temp 190°C
⏲Air fry 25 min
🍽Serves 4
So much flavour in a bowl! | My super tasty Roasted Vegetable Soup recipe.

Source video by Kitchen Sanctuary on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This roasted vegetable soup builds deep flavour by caramelising the veg before blending. Sweet potato, red and yellow peppers, carrots, garlic and red onion are roasted with cumin and paprika, then simmered with vegetable stock and blitzed smooth. A handful of Parmesan stirred through at the end adds savoury creaminess. Reserve a few roasted chunks to spoon on top as a textural garnish.

Air fryer notes: Source roasts the vegetables in a 200°C conventional oven for 20 minutes, then adds the red onion and roasts for a further 10 to 12 minutes. Adapted for the air fryer at 190°C with shorter timings (15 minutes, then 8 to 10 minutes after adding the onion) because air fryer convection caramelises faster. The red onion is still added partway through to avoid bitterness, as the recipe instructs. The simmering, blending and Parmesan finishing steps are done on the hob as in the original, since soup cannot be made in an air fryer.

Ingredients

Roasted veg
  • 1 largesweet potato, peeled and chopped into chunks
  • 1 wholered bell pepper, deseeded and chopped into chunks
  • 1 wholeyellow bell pepper, deseeded and chopped into chunks
  • 2 mediumcarrots, peeled and chopped into chunks
  • 3 clovesgarlic cloves, unpeeled
  • 1 wholered onion, chopped into chunks (add late)
  • 3 tbspolive oil
  • 0.5 tspsalt
  • 0.5 tspblack pepper
  • 0.5 tspground cumin
  • 0.5 tsppaprika
Soup
  • 1 litrevegetable stock
  • 35 gParmesan, grated (add late)

Method

  1. Preheat the air fryer to 190°C. Chop the sweet potato, peppers and carrots into chunks. Place them in a bowl with the unpeeled garlic cloves, drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss with your hands until everything is coated.

    ~5 min

  2. Tip the seasoned veg into the air fryer basket and cook for 15 minutes, shaking or turning at the 8 minute mark.

    ~15 min

  3. Add the chopped red onion to the basket, toss so it picks up the oil and seasonings, then cook for a further 8 to 10 minutes until all the vegetables are tender and lightly caramelised.

    ~10 min

  4. Set aside a few of the roasted veg chunks to use as a topping. Tip the rest into a large saucepan and squeeze the soft garlic out of its skins into the pan.

    ~2 min

  5. Pour in 1 litre of vegetable stock, stir, bring to the boil and simmer for 5 minutes.

    ~7 min

  6. Turn off the heat and blend the soup with a stick blender until smooth.

    ~2 min

  7. Stir in the grated Parmesan until melted through. Taste and adjust with salt and pepper.

    ~1 min

  8. Ladle into bowls and top with the reserved roasted veggies and an extra sprinkling of Parmesan.

    ~1 min

Frequently asked

Do I need to preheat my air fryer?
If your model has a preheat function, yes, give it 2 to 3 minutes at 190°C. A hot basket helps the veg start caramelising straight away rather than steaming. If your model does not preheat, just add a minute or two to the first roasting stage.
Can I make this soup fully vegetarian?
Yes. Swap the Parmesan for a vegetarian hard cheese, which most supermarkets stock. The stock is already vegetable based in this recipe.
Why add the red onion partway through?
Red onion chunks burn faster than the denser veg and can turn bitter if roasted the full time. Adding them in the second stage keeps them sweet and caramelised rather than scorched.
Can I freeze the soup?
Yes. Cool fully, then freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, loosening with a splash of stock or water if it has thickened.
What if my air fryer basket is small?
Roast the veg in two batches rather than overcrowding. Crowded veg steam instead of caramelising, and the deep roasted flavour is the whole point of this soup. Combine both batches in the pan with the stock.
Extraction notes (transparency): Source is an oven recipe adapted for the air fryer roasting stage. Quantities for veg, oil, seasonings, stock and Parmesan are all explicit in the transcript. Air fryer temperature and timings are adapted estimates based on standard fan-oven to air-fryer conversion. | Second-pass critique flagged 12 fabricated and 0 quantified issues. See critique.issues for detail.