Directions:

• To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan.
• Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on.
• To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper.
• Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches.
• Air fry for 30 minutes, checking halfway through and shaking the vegetables a little.
• When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat.
• Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.
• To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme.