Unbelievably easy, melty goodness with perfect, crisp bread in just 7 minutes…What else could you want from a Grilled Cheese? And dipped in homemade roasted tomato soup, it’s perfect. Roasting vegetables in your air fryer is a breeze and the roasted tomato, onion and carrot make this soup delectable. For added indulgence, add a splash of cream when blending.


Grilled Cheese
2 slices brioche or challah
3 slices American or cheddar cheese
1 tablespoon unsalted butter, melted

Roasted Tomato Soup
1 pound tomatoes, cut in half and seeded
1 small sweet yellow onion, peeled and quartered
1 medium carrot, peeled and chopped
2 garlic cloves, peeled
2 cups low-sodium chicken broth
4 fresh basil leaves, finely chopped
Salt & freshly ground pepper


Grilled Cheese
1. Place the cheese between the bread slices and brush the melted butter on both slices of bread.

2. Air fry at 370ºF for 4 minutes. Flip the sandwich over and air fry at 370ºF for 3 minutes more.

1 serving

Roasted Tomato Soup
1. Spray the bottom of the air fryer baking pan with nonstick cooking spray to prevent sticking. Place the tomatoes, onion, carrot and garlic cloves in the pan and air fry at 360ºF for 20 minutes.

2. Transfer the vegetables to a pot and add the chicken broth. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes to allow the flavors to meld. Add the basil, season to taste with salt and pepper and blend the soup using your Kalorik Hand Blender.

4 servings

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