Easy Roasted Garlic Tomato Soup (One Pot Meal)

This Easy Roasted Garlic Tomato Soup made it one pot is a viral sensation — with over 1.3 million views on Instagram, it’s easy to see why! Roasty, comforting flavors come together with minimal mess, no sheet pan required, and just one pot.

All you do is roast tomatoes, onion, and garlic in a Dutch oven, blend with white beans and broth, stir in parmesan, and serve with crusty bread. The result is creamy, flavorful, and perfect for weeknight dinners or meal prep.

Cozy, comforting, and almost effortless — this soup is your new go-to for chilly evenings.

Equipment needed

• Dutch oven (I love this one and I’ve had it for 15 years)
• Immersion blender

Ingredients

• 8 Roma tomatoes (~4 cups), halved
• 1 ½ cups cherry tomatoes
• ½ red onion, thickly sliced
• 1 head garlic, top trimmed
• 2 Tbsp olive oil
• 1 (15 oz) can white beans, drained & rinsed (~1 ½ cups)
• 1 ½ cups vegetable broth
• 1 tsp dried oregano
• ½ cup grated parmesan
• Salt & black pepper, to taste
• Crusty bread, for serving

Instructions

1. Roast the veggies: Toss tomatoes, onion, and garlic with olive oil, salt, and pepper in a Dutch oven. Nestle the garlic head in the center. Roast at 400°F for 40 minutes, until caramelized.
2. Blend the soup: Squeeze the roasted garlic into the pot. Add white beans, vegetable broth, and oregano. Blend until smooth using an immersion blender for a rustic texture or a high-speed blender for an extra-creamy soup.
3. Finish & serve: Stir in parmesan, adjust seasoning with salt and pepper, and serve with crusty bread.

Easy Roasted Garlic Tomato Soup (One Pot Meal)

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Ingredients Method Notes

Ingredients

  

• 8 Roma tomatoes ~4 cups, halved
• 1 ½ cups cherry tomatoes
• ½ red onion thickly sliced
• 1 head garlic top trimmed
• 2 Tbsp olive oil
• 1 15 oz can white beans, drained & rinsed (~1 ½ cups)
• 1 ½ cups vegetable broth
• 1 tsp dried oregano
• ½ cup grated parmesan
• Salt & black pepper to taste
• Crusty bread for serving

Method

 

1. Roast the veggies: Toss tomatoes, onion, and garlic with olive oil, salt, and pepper in a Dutch oven. Nestle the garlic head in the center. Roast at 400°F for 40 minutes, until caramelized.
2. Blend the soup: Squeeze the roasted garlic into the pot. Add white beans, vegetable broth, and oregano. Blend until smooth using an immersion blender for a rustic texture or a high-speed blender for an extra-creamy soup.
3. Finish & serve: Stir in parmesan, adjust seasoning with salt and pepper, and serve with crusty bread.

Notes

For milder garlic flavor, wrap the garlic head in foil with olive oil and roast beside the pot instead of inside.

Soup can be stored in an airtight container in the fridge for 3–4 days, or frozen for up to 2 months.

Adjust texture by adding extra broth or water if you prefer a thinner soup.

Nutrition information (3 servings)

~320 calories, 16 g protein, 14.7 g fat, 34.7 g carbs (≈8 g fiber, 9.3 g sugar)

FAQs

Can I make this vegan?
Yes! Simply omit the parmesan, or use a plant-based alternative (I like 1 tsp soy sauce + 2 Tbsp nutritional yeast).

Can I use canned tomatoes instead of fresh?
Fresh roasted tomatoes give the best flavor, but you can substitute one 28-oz can of whole or diced tomatoes if needed. Reduce roasting time accordingly, and since there are more liquid in diced tomatoes, you may end up with less caramelization.

Can I make this in advance?
Absolutely — it’s a great meal prep recipe. Store in the fridge, reheat gently on the stove, and stir in fresh parmesan before serving.

What can I serve with this soup?
Crusty bread is perfect, or try garlic bread, a simple side salad, or grilled cheese sandwiches.

Can I add other vegetables?
Yes! Roasted red peppers, carrots, or zucchini can be added for extra flavor and nutrition.

More Easy Main Meals You’ll Love

• High Protein Tofu Curry Noodle Soup
• Crispy Sheet Pan Black Bean Tacos
• Healthy Sweet Potato Tofu BBQ Pizzas (Gluten-Free, High-Protein)

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