This soup's depth comes from roasting the red pepper, onion and potato in the airfryer instead of sautéing them. Its thermos-friendly consistency also makes it suitable for picnic tables.
Rub the red pepper, onion and potato with olive oil and roast in the airfryer oven at 200 degrees for 15 minutes.
Blend the roasted vegetables with the chicken stock.
Transfer to a pot and simmer with the salt and black pepper for 10 minutes.
Add the cream and cook, stirring, for 3 more minutes.
Let the vegetables cool slightly after roasting before blending; hot steam can strain the blender lid. Allergens: contains milk and dairy (cream).
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