Fresh and Quick Tomato Soup with Cheese

(Serves 6)

Ingredients:

• 3 pounds fresh ripe tomatoes
• 4 large cloves garlic, peeled
• ½ yellow onion, diced
• 1 green bell pepper, quartered
• 2 tablespoons olive oil
• Salt & pepper to taste
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 cups chicken broth
• 2 tablespoons dried herbs of choice such as basil, parsley, and oregano
• ¼ cup parmesan cheese, grated
• ½ cup heavy cream
• Shredded cheddar for topping
• Fresh basil & parsley for serving (optional)
  

Instructions:

1.  Preheat the air fryer to 400°F.
2. Wash and cut tomatoes into quarters of halves depending on size.
3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs in a large bowl with lid and shake.
4. Place the mix into the air fryer and cook for 10-15 minutes, turning over halfway through cook time. Cook until cooked thoroughly (a little char is ok)
5. Add chicken broth to a large pot and set to boil.
6. Add tomato mix to blender and blend until completely pureed then add mixture to boiling chicken broth. Reduce heat to simmer and allow soup to cook for an additional 5-10 minutes.
7. Add heavy cream (if using) and simmer for 2 additional minutes then serve and top with parmesan cheese, cheddar and fresh herbs.

Note: If you do not own an air fryer you can cook your vegetables in the oven at 450° degrees for 20-25 minutes.