Chop the onion: Cut off the top and the root end of the onion. Halve it and place the cut side down on a cutting board. Using a sharpf knife, cut the onion lengthwise and then slice it across several times to mince the pieces.

Mince the garlic: Remove layers of skin from the garlic and trim the dark end. Thinly slice the garlic, and use a rocking motion to chop it until finely minced.

Cut the tomatoes into wedges: Using a sharp knife, cut the tomato in half and then divide it into quarters. You can create smaller wedges by slicing the quarters down the middle.

Dice the carrot into half- moons: Peel the skin and slice the carrot in half, then cut in half again.

Slice the baguette: Slice the baguette in half lengthwise and cut it again into strips. You’ll need 4 bread sticks for this recipe.

Sauté the garlic, onion, and carrot: Heat a large pot over medium heat. Add 1 tbsp garlic, 2 oz onion, 2 oz carrot, and 2 tbsp unsalted butter, and cook for 3 minutes or until soft.

Add tomato paste: Stir in 1 tbsp tomato paste and cook for 30 seconds.

Stir in the tomatoes and seasonings: Add 12 oz tomatoes, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir occasionally, and cook for an extra 7 minutes.

Add the chicken broth: Pour in 2 cups unsalted chicken broth and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.

Stir 1 oz basil into the pot and take off the heat.

Roast the baguette: Add 1 oz sliced baguette to the air fryer basket and bake at 350 ℉ for 4 minutes. Remove from the air fryer and set aside.

Blend the soup: Using a hand blender, blend the soup to a smooth consistency.

Serve: Pour the soup into serving bowls. Garnish with 2 tbsp parsley and serve with toasted baguette.