Stop buying canned soup! I make tomato soup in my air fryer now | Click DIY

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My mom's little backyard patch gave me more tomatoes than I could ever eat—so I threw the whole haul into my AIR FRYER. What came out was the best tomato soup of my life.

No stove, no canned stuff, no preservatives. Just garden tomatoes you can wipe on your shirt and bite right off the vine—turned into a rich, roasted soup with a slice of buttery toast on the side.

Welcome to Click DIY!

Store-bought canned soup is loaded with hidden sodium just to sit on a shelf. This one is quick, cheap, and you know exactly what's in it. Roasting the veggies in the air fryer is what makes it taste like it came straight off a grill.

Here's what we're getting into:
- The Air Fryer Roast: tomatoes, peppers, onion and garlic at 400°F—no pots, no watching the stove.
- The Olive Oil Key: the one ingredient that isn't for flavor—it's how your body actually absorbs the good stuff.
- The No-Strain Rule: why I never strain my soup, and how roasting builds a velvety texture with zero flour.
- The Egg Game-Changer: the 10-second add that turns a bowl of soup into a full meal.
- The Glass Jar Tip: how to store and reheat it so day 4 tastes like day 1.

Where are you all watching from today? And be honest—would you drop an egg on top?
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