Roast vegetable soup in an air fryer or oven
Published on 6 October 2025
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Yes, oven-roasted vegetables then blended, not ordinary soup. Concentrated flavour.
INGREDIENTS FOR 2 PEOPLE
1/2 PUMPKIN OF YOUR CHOICE
1 RED PEPPER
1 CARROT
2 ONIONS
5/6 CHERRY TOMATOES
1 GARLIC CLOVE
VEGETABLE STOCK AS NEEDED
100 g RICOTTA
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
FINISHING
CROUTONS
GARLIC IF WANTED
GRATED GRANA PADANO OR PARMESAN
PUMPKIN SEEDS
I prepare vegetables, chop large pieces on baking paper in fryer or oven, spray oil and season with salt and pepper.
I bake at 180°C about 20 minutes until tender, turning halfway.
I blend with a little stock.
I transfer thick cream to a pan, add oil and ricotta.
I sieve for velvety texture.
Adjust stock to chosen consistency.
I toast oil-sprayed country bread and rub with garlic.
I serve soup with cheese, oil, pumpkin seeds and toast.
Original source: https://incucinaconlilly.com/2025/10/06/crema-di-verdura-in-friggitrice-ad-aria-o-forno-classico/