Air Fryer Broccoli Soup
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There’s nothing more comforting and satisfying than a warm bowl of Air Fryer Broccoli Soup. It has a creamy blend of cheeses and deep flavors of roasted garlic and fresh mint. With simple ingredients, you’ll get to enjoy a richer texture of traditional broccoli soup with a fresh spin, perfect for making the most of what you’ve already got in your kitchen.
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Whether it’s a family dinner or a simple lunch with friends, it’s always a cozy meal when I serve this air-fried broccoli soup. This creamy comfort food is easy to pull off and quick to make, so you can have it on the table in no time. You can even make it ahead—just store it in the fridge or freezer, then reheat it when it’s time to eat.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Broccoli Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and your soup will come together quickly with hardly any fuss.
Roast the Broccoli and Garlic
Arrange the broccoli and garlic in your air fryer basket. Drizzle everything with olive oil and sprinkle with salt and pepper.
Roast at 325°F for about 8 to 10 minutes, or until the edges of the broccoli start to brown and the garlic softens. This step adds depth and a slightly nutty flavor to your soup.
Simmer the Soup Base
Once roasted, transfer the broccoli to a pot. Peel the garlic—by now, it should be soft and creamy inside—and toss it in with the broccoli. Add the fresh mint leaves, vegetable stock, ricotta, and cheddar cheese.
Stir it all together and bring the pot to a gentle boil. As soon as it starts bubbling, turn off the heat to keep those bright flavors intact.
Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until it’s silky and smooth. If you’re using a countertop blender, let the mixture cool for a few minutes first to prevent too much pressure and work in batches to avoid overflow.
Stir in the Cream and Serve
Pour in the heavy cream and stir until the soup reaches your preferred level of creaminess. You can add more cream as much as you want—it’s totally up to you.
Once everything’s well combined, ladle the soup into bowls and top with crunchy croutons, a sprinkle of shredded cheddar, and a pinch of black pepper. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve pulled together some helpful tips to guide you through the process and get the best results from this easy air fryer broccoli soup.
- Cut the Broccoli Evenly: Chop the broccoli into similar-sized pieces so everything roasts at the same rate and doesn’t burn.
- Roast the Garlic Whole: Leave the garlic cloves in their skins while roasting so they steam inside and become soft and buttery.
- Don’t Skip the Mint: A few mint leaves brighten up the soup and balance out the richness of the cheeses and cream.
- Bring to a Gentle Boil Only: Once you add the stock and cheese, don’t boil for too long—just long enough to melt the cheese and blend the flavors.
- Use the Right Blender: An immersion blender makes things easier and less messy, but a regular blender works too—just cool it a bit first.
- Adjust the Cream: Add the cream gradually so you can control how thick or rich the final soup is.
- Taste and Season Before Serving: Once blended, give it a taste and adjust with a little extra salt or pepper if needed.
- Finish with Good Toppings: Croutons and a little extra cheese give the soup some texture and make it feel more like a full meal.
How to Store Leftovers
Let your soup cool to room temperature, then store it in a sealed container in the fridge for 3-4 days. Before reheating in the air fryer, transfer to an oven-safe or heat-resistant dish, then cover with aluminum foil to prevent the soup from drying out and spilling.
It also freezes well. Just skip the toppings and pour the soup into freezer-safe containers or zip-top bags. You can freeze it for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge, then reheat gently.
What to Serve With Air Fryer Broccoli Soup
This creamy broccoli soup is even better with grilled cheese or a thick slice of toasted sourdough on the side. If you’re serving it as a starter, pair it with something simple like roasted carrots, baked potatoes, or even pasta.
It’s hearty enough to stand alone but versatile enough to match with just about anything.
More Easy Recipes for You to Try at Home
I’ve got even more easy and comforting air-fryer meals that are perfect for busy days or lazy weekends.
- Air Fryer Sweet Potato Casserole
- Air Fryer Scalloped Potatoes
- Air Fryer Buffalo Cauliflower
- Air Fryer Hash Browns
- Air Fryer Mushrooms
Ingredients
- 2 garlic cloves
- 14 ounces broccoli
- 2 tablespoons olive oil
- Salt and pepper
- 10 mint leaves
- 4 cups vegetable stock
- ½ cup ricotta cheese
- ¼ cup cheddar cheese shredded
- ¼ cup heavy cream
- Sourdough bread croutons, shredded cheddar, black pepper, to serve
Instructions
- Arrange the broccoli and garlic in the tray, drizzle with olive oil, and season with salt and pepper.2 garlic cloves, 14 ounces broccoli, 2 tablespoons olive oil, Salt and pepper
- Bake in the air fryer at 325°F(160ºC) for 8-10 minutes or until the broccoli is starting to brown.
- Transfer the broccoli to a small pot. Peel the garlic and add it to the broccoli (it’ll be creamy on the inside). Incorporate the mint, vegetable stock, ricotta and cheddar cheese. Bring to a boil and turn off.10 mint leaves, 4 cups vegetable stock, ½ cup ricotta cheese, ¼ cup cheddar cheese
- Use an immersion blender to process everything. Lastly, add as much heavy cream as you want.¼ cup heavy cream
- Serve the soup with croutons, cheddar cheese and pepper.Sourdough bread croutons, shredded cheddar, black pepper,
Notes
- Cut the Broccoli Evenly: Chop the broccoli into similar-sized pieces so everything roasts at the same rate and doesn’t burn.
- Roast the Garlic Whole: Leave the garlic cloves in their skins while roasting so they steam inside and become soft and buttery.
- Don’t Skip the Mint: A few mint leaves brighten up the soup and balance out the richness of the cheeses and cream.
- Bring to a Gentle Boil Only: Once you add the stock and cheese, don’t boil for too long—just long enough to melt the cheese and blend the flavors.
- Use the Right Blender: An immersion blender makes things easier and less messy, but a regular blender works too—just cool it a bit first.
- Adjust the Cream: Add the cream gradually so you can control how thick or rich the final soup is.
- Taste and Season Before Serving: Once blended, give it a taste and adjust with a little extra salt or pepper if needed.
- Finish with Good Toppings: Croutons and a little extra cheese give the soup some texture and make it feel more like a full meal.
