Hamdi Saidani Jamie Oliver Air Fryer Tomato Tortilla Soup is made with red peppers, ripe tomatoes, onion, dried oregano, cinnamon, jalapeños, flour tortilla, and Cheddar cheese. This recipe creates a smoky, spicy, and comforting tomato-based soup with crispy tortilla topping. It takes about 44 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Tomato Tortilla Soup Ingredients
- 2 red peppers
- 300g ripe tomatoes
- 1 onion
- 1 tsp ground cinnamon
- 1 heaped tsp dried oregano
- ½ a bunch of coriander (15g)
- 1 tbsp jarred sliced jalapeños
- 1 regular flour tortilla
- 50g Cheddar cheese
- ½ a lime
- Sea salt and black pepper
- ½ tbsp olive oil
- 1 tbsp jalapeño liquor
- 400ml boiling water
How To Make Jamie Oliver Air Fryer Tomato Tortilla Soup
- Roast the Veg: Chop peppers, halve tomatoes, slice onion. Toss with cinnamon, oregano, olive oil, salt, and pepper. Air fry at 200ºC for 30 minutes, shaking halfway.
- Blend the Soup: Add most of the coriander, jalapeño liquor, and boiling water to the drawer. Blitz until smooth and season.
- Add Toppings: Tear in tortilla, add grated Cheddar and jalapeños. Air fry for 7 minutes at 200ºC until golden.
- Serve: Spoon into bowls, top with coriander leaves, serve with lime wedges, and enjoy.
Recipe Tips
- Use Ripe Tomatoes: They bring natural sweetness and depth to the soup.
- Blitz to Your Texture: Go smooth or leave it slightly chunky—your choice.
- Spice Control: Adjust jalapeño and liquor amounts to suit your heat preference.
- Tortilla Crisping: Tear it into small pieces for even golden crunch.
- Extra Garnish: Add a dollop of sour cream or extra cheese before serving.
What To Serve With Tomato Tortilla Soup
This soup pairs perfectly with a crisp green salad, avocado slices, or grilled cheese sandwiches. It also works as a starter before a Mexican-inspired meal.
How To Store Tomato Tortilla Soup
Refrigerate: Keep leftover soup (without tortilla topping) in a sealed container for up to 3 days.
Freeze: Freeze blended soup base for up to 3 months. Reheat and add fresh tortilla and cheese before serving.
Tomato Tortilla Soup Nutrition Facts
- Calories: 295
- Total Fat: 13.4g
- Saturated Fat: 6g
- Carbohydrates: 32.6g
- Sugar: 14.9g
- Protein: 12g
- Sodium: 1.5g
- Fibre: 6.3g
FAQs
Can I make this soup without an air fryer?
Yes, roast the vegetables in a conventional oven at 200ºC for 30–35 minutes.
What can I use instead of Cheddar?
Try Monterey Jack or a vegan cheese alternative.
Can I add beans or meat?
Absolutely—black beans or shredded chicken work great for extra protein.
Is it freezer-friendly?
Yes, the soup base freezes well. Add toppings fresh when serving.
What tortilla works best?
A regular flour tortilla crisps up nicely; avoid flavored or thick varieties.
Jamie Oliver Air Fryer Tomato Tortilla Soup
Course: DinnerCuisine: Mexican-InspiredDifficulty: Easy2
servings7
37
minutes295
kcalA bold and smoky tomato soup made in the air fryer, topped with melty Cheddar, crispy tortilla, jalapeños, and fresh lime for a spicy twist.
Ingredients
2 red peppers
300g ripe tomatoes
1 onion
1 tsp ground cinnamon
1 heaped tsp dried oregano
½ bunch coriander (15g)
1 tbsp jarred sliced jalapeños
1 flour tortilla
50g Cheddar cheese
½ lime
½ tbsp olive oil
Sea salt and black pepper
1 tbsp jalapeño liquor
400ml boiling water
Directions
- Toss chopped veg with oil, spices, and seasoning
- Air fry at 200ºC for 30 mins, shaking halfway
- Add coriander, liquor, water; blend to desired texture
- Tear in tortilla, add cheese and jalapeños
- Air fry again for 7 mins until golden
- Serve with lime and remaining coriander
Notes
- Adjust chili level to taste
- Use dairy-free cheese for vegan version
- Blitz smooth or keep rustic
- Garnish with avocado or sour cream