Go Back

Air Fryer Wholesome Vegetable Soup - Simple, Comforting, and Full of Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons
  • Yellow onion – 1 medium, chopped
  • Carrots – 2 medium, chopped
  • Celery – 2 stalks, chopped
  • Red or gold potatoes – 2 medium, diced (peel optional)
  • Bell pepper – 1, chopped (any color)
  • Zucchini – 1 small, chopped
  • Cherry tomatoes – 1 cup, halved (or 1 can diced tomatoes, drained)
  • Garlic – 3 cloves, minced
  • Vegetable broth – 6 cups (low-sodium preferred)
  • Tomato paste – 1 tablespoon
  • Bay leaf – 1
  • Dried thyme – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Smoked paprika – 1/2 teaspoon (optional but excellent)
  • Kale or baby spinach – 2 cups, chopped
  • Lemon – 1, for finishing
  • Salt and black pepper – to taste
  • Fresh parsley – small handful, chopped (optional)

Method
 

  1. Prep the vegetables. Chop onion, carrots, celery, potatoes, bell pepper, zucchini, and halve the cherry tomatoes. Keep pieces similar in size so they cook evenly.
  2. Toss with oil and seasoning. In a large bowl, combine all chopped veggies (except kale/spinach) with olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika. Mix well to coat.
  3. Air fry the vegetables. Preheat your air fryer to 390°F (200°C). Add the veggies to the basket in an even layer. Cook for 12–16 minutes, shaking halfway, until edges are browned and lightly charred. Work in batches if needed to avoid overcrowding.
  4. Bloom the aromatics. In a large pot over medium heat, add a small drizzle of olive oil. Add garlic and cook 30 seconds, just until fragrant. Stir in tomato paste, thyme, oregano, and a pinch of salt, cooking 1 minute to deepen the flavor.
  5. Build the soup. Pour in vegetable broth. Add the roasted veggies and bay leaf. Bring to a gentle boil, then reduce to a simmer for 10–15 minutes, until potatoes are tender and flavors meld.
  6. Add greens. Stir in kale or spinach during the last 2–3 minutes of cooking, just until wilted and bright.
  7. Finish and adjust. Remove bay leaf. Squeeze in juice from half a lemon. Taste and adjust salt and pepper. Add more lemon if you want extra brightness.
  8. Serve. Ladle into bowls. Top with chopped parsley and an extra grind of pepper. A drizzle of olive oil on top is lovely.