Hands down, this is the best tomato soup I have ever eaten. I was never a fan of Campbell’s tomato soup, and I can only recall a few times I tried to make my own with mediocre to horrible results. The difference, for me, is the roasting of the vegetables.

In a bowl, I tossed quartered 1 pint of cherry tomatoes, one shallot, a glub of olive oil, S&P, 1 tbsp dry basil (rubbed between my palms), and three baby garlic cloves (the ones that tuck in between the full size cloves in a head of garlic).

I laid a sheet of tin foil in the basket and dumped the mix in to roast on 375*F for 15 mins. Look how gorgeous this turned out! * swooning *

While this cooled off a bit, I set up the cheesy toasts to bake in the air fryer for 8 mins. I had pizza cheese kicking about, so I used that on the top side after I buttered both sides of a sliced up Portuguese bun. All of these decisions were the right decisions. Look at the colour on that cheese when they were finished! Love.

I blitzed the mixture for five seconds alone before adding the chicken stock. I love rustic soups, so I barely ran it longer than 30 seconds, but if I were in the mood for silky smooth, I’d go longer to, say, 90 seconds or more. I would stop when I reached that texture.

And then I put it all together. I had a hard time resisting the urge to scarf it all down before I got the photos I wanted for this post. I was really hard to resist. I can’t stress that enough! 😉