Air Fryer Vegetable Soup sounds unusual, but it’s the best way I’ve found to make light, flavorful soup quickly. Each bite has tender carrots, leeks, spinach, and creamy cannellini beans in savory broth. The rosemary gives it earthy warmth that makes the whole kitchen smell amazing. You’ll wonder why you ever made soup any other way.

A bowl of Air Fryer Vegetable Soup with spinach, carrots, peas, celery, and white beans, topped with grated cheese and served with a spoon. — Air Fryer Vegetable Soup. Photo Credit: Splash of Taste.

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I make it for weeknight family dinners, Sunday meal prep, and cold winter nights when I need something warm and comforting that comes together fast. It’s a great way to use up leftover vegetables, and it’s budget-friendly and kid-friendly enough to satisfy everyone at the table. The soup stays fresh in the fridge for 3 days or freezes for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Bowls of various soup ingredients labeled: vegetable broth, peas, cannellini beans, celery, carrots, spinach, leeks, olive oil, parmesan cheese, garlic, and rosemary—perfect for making hearty Air Fryer Vegetable Soup. — Air Fryer Vegetable Soup. Photo Credit: Splash of Taste.

How to Make Air Fryer Vegetable 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.

Here’s how to make the most flavorful vegetable soup using your air fryer.

Roast the Vegetables with Rosemary

Add the chopped celery, diced carrots, leeks, garlic, and rosemary to a dish that fits in your air fryer baskets, and a drizzle of olive oil. A round ceramic dish works great here because it distributes heat evenly and can go straight from air fryer to table.

Air fry the seasoned vegetables at 180ºC (350°F) for 12 minutes, stirring a couple of times in between. They should start to soften and caramelize slightly at the edges.

Add the Beans and Broth

Stir in the cannellini beans and vegetable broth. Return the dish to the air fryer and cook for 12 more minutes. The broth will heat through completely while the roasted vegetables continue to soften and soak up all that rosemary flavor.

I like using a silicone stirring spoon to blend everything gently without scratching the dish.

Stir in the Greens

Add the spinach and frozen peas to the soup and cook for 3 more minutes, or until the greens are cooked but still vibrant. The spinach will wilt down and the peas will thaw and heat through.

Taste the soup and season with sea salt and black pepper as needed. A pepper grinder gives you freshly cracked black pepper.

A pot of Air Fryer Vegetable Soup with beans, peas, carrots, and leafy greens sits inside an air fryer basket on a white surface, with rosemary and grated cheese nearby. — Add the spinach and peas and air fry for 3 minutes until tender, then season the soup with salt and pepper.

Serve with Parmesan

Ladle the soup into your soup bowls and serve warm, topped with grated Parmesan cheese. The cheese melts slightly into the hot broth and adds a savory, umami finish that balances the sweetness of the veggies.

Using the fine blades of a box grater for the Parmesan creates tiny, delicate shreds that melt faster and distribute more evenly throughout the soup. You can also drizzle a bit of extra olive oil on top for an even richer flavour. Enjoy!

If you’re bringing the soup to a potluck, work lunch, or meal train, let it cool completely, then pour it into leakproof containers, tucked inside an insulated carrier to keep it warm. Pack the Parmesan cheese separately in a small container so people can add it just before eating.

The soup travels best when kept hot in an insulated food jar or cooled completely and reheated at your destination. I use a thermos jug when I’m taking it to work because it keeps the soup steaming hot for hours without needing a microwave.

Air Fryer Vegetable Soup

I love making Air Fryer Vegetable Soup for weeknight family dinners and cold winter nights when I want something warm and comforting that comes together fast. Each bowl has tender carrots, leeks, spinach, and creamy cannellini beans in a rich, savory broth, with rosemary adding an earthy warmth that fills the kitchen with the best aroma. It's a great way to use up leftover vegetables, and it's budget-friendly and kid-friendly enough to please everyone. The soup stays fresh in the fridge for 3 days or freezes for up to 3 months.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Lunch, Main course, Soup

Cuisine: American

Servings:

Calories: 155kcal

Equipment

Round ceramic dish or any baking dish that fits in your air fryer basket

Ingredients

2 sticks celery sliced
3 carrots chopped
2 large leeks cleaned and sliced
2 cloves garlic minced
1 sprig fresh rosemary
olive oil
14 ounces tin cannellini beans rinsed and drained
4 cups vegetable broth
3 cups baby spinach
1 cup frozen peas
Parmesan cheese grated

Metric – US Customary

Instructions

Add the chopped celery, carrots, leeks, garlic and rosemary to a casserole dish and drizzle with olive oil. Cook in the air fryer at 180ºC (350°F) for 12 minutes – stirring a couple of times in between.
2 sticks celery, 3 carrots, 2 large leeks, 2 cloves garlic, 1 sprig fresh rosemary, olive oil
Add the beans and stock. Return to the air fryer and cook for 12 more minutes.
14 ounces tin cannellini beans, 4 cups vegetable broth
Finally, add the spinach and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper.
3 cups baby spinach, 1 cup frozen peas
Serve with Parmesan cheese.
Parmesan cheese

Notes

Here are my best tips for making vegetable soup air-fried to perfection.

Use fresh rosemary: Fresh rosemary makes a huge difference in flavor compared to dried. The sprig infuses the broth as it cooks, and you can remove it before serving if you don’t want woody bits in the soup.

Stir the vegetables halfway through: Open the air fryer after 6 minutes during the first roasting stage and give everything a good stir so the veggies cook evenly and caramelize on all sides. This recipe is flexible, so you can use different vegetables if you want.

Don’t skip rinsing the beans: Rinsing the cannellini beans removes excess sodium and the slightly slimy liquid from the can, which keeps the broth clear and fresh-tasting.

Add the greens at the end: Spinach and peas cook incredibly fast, so adding them in the final 3 minutes keeps them bright green and prevents them from turning mushy or olive-colored. You can also use other herbs like thyme, extra rosemary, or parsley if that’s what you’ve got.

Adjust the consistency: If the soup is too thick after cooking, stir in extra vegetable broth or water until you reach your preferred consistency. If it’s too thin, let it cook uncovered for a few extra minutes to reduce.

Store properly: Transfer cooled soup to airtight containers, refrigerating for up to 3 days. You can also freeze individual portions for up to 3 months and thaw them overnight in the fridge before reheating in the microwave or over the stove. Add the Parmesan just before serving.

Nutrition

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How to Store Leftovers

Let the soup cool to room temperature before storing it in an airtight container in the fridge for up to 3 days. The vegetables will continue to soften as it sits, so you might want to slightly undercook them if you’re cooking for meal prep.

For freezing, portion the soup into a silicone soup tray so you can grab single servings without thawing the entire batch, or freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.

Thaw overnight in the fridge and reheat portions in the microwave or the whole batch in a large pot over the stove, stirring occasionally until warmed through.

What to Serve With Air Fryer Vegetable Soup

Serve it warm with crusty bread, garlic bread, sourdough, or focaccia for dipping into the creamy soup. A simple arugula salad with lemon vinaigrette balances the richness of the soup, or you can go with a Caesar salad or cheesy croutons if you want a bit of crunch.

Grilled cheese sandwich, cheesy breadsticks, or chickpea nuggets also pair beautifully if you’re feeding kids or want something more filling.

For extra flavor and texture, add a side of air-fried Brussels sprouts, roasted butternut squash, or a quinoa salad with dried cranberries and walnuts.

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Air Fryer Vegetable Soup

Ingredients You’ll Need