Preheat your air fryer to 425°F (220°C). Drizzle the quartered vine-ripe tomatoes, diced onion, garlic cloves, and chopped celery ribs with 1 tablespoon of olive oil. Place them in the air fryer basket and roast for about 10-15 minutes or until the vegetables are tender and slightly caramelized.
In a blender, combine the roasted tomatoes, roasted onion, roasted garlic, roasted celery, and the rinsed and drained pinto beans. Add 1 ½ cups of water and the ½ jar of tomato purée. Blend well.
Next, pour the blended mixture into a pot.
Add 2 tablespoons of bouillon, 1 tablespoon of basil, 2 teaspoons of sugar, ½ teaspoon of ground black pepper, and ½ teaspoon of sea salt. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to come together.
Then, add the ½ cup of heavy cream.
Ladle the soup into bowls and garnish with additional basil if desired. Serve hot with a side of crusty bread.
