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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.