The depth of flavor in this soup comes from roasting red bell pepper, onion, and potato in the air fryer instead of sautéing them. Its consistency makes it easy to carry in a thermos, so it also works well for picnics.
Rub the red bell pepper, onion, and potato with olive oil. Roast them in the air fryer at 200°C / 390°F for 15 minutes.
Blend the roasted vegetables with the chicken broth.
Transfer the soup to a pot. Add the salt and black pepper, and simmer for 10 minutes.
Stir in the cream and cook for another 3 minutes, stirring.
Let the roasted vegetables cool slightly before blending them; hot steam can force the blender lid open. Allergen: dairy (cream).
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