Roasted Tomato White Bean Soup

cozy and amazingly delicious
Cozy and amazingly delicious
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2 tbsp Olive oil divided
6 Tomatoes large, halved
1 ½ cups Cherry tomatoes
2 heads Garlic tops sliced off
½ cup Basil leaves
1 Red bell pepper sliced
1 ½ cups White beans canned, drained & rinsed
1 tbsp Parsley dried
1 tbsp Nutritional yeast
Salt to taste
Black pepper to taste
2 cups Vegetable broth heated

Nutritional information


Roasted Tomato White Bean Soup


Craving cozy food? Cook up a batch of this creamy Roasted Tomato White Bean Soup. It’s deeply satisfying and is sure to warm you up. Instead of cooking on the stove, I roast the tomatoes, white beans, garlic, red bell pepper, and basil together in a Dutch oven in the oven. This simple trick makes even the out-of-season tomatoes taste luscious. Purée everything together with vegetable broth and serve right away. It’s one of those low-effort and big-reward recipes that delivers big on flavor, and it’s just the thing for a cozy dinner.

Not only is this vegan soup recipe amazingly delicious, but it’s also so simple to put together. Just add the halved tomatoes, whole cherry tomatoes, garlic heads with the tops sliced off, sliced bell pepper, white beans, dried parsley, nutritional yeast, olive oil, and salt and black pepper to a large Dutch oven. Cover with a lid and transfer to the preheated oven. Roast until the veggies are tender and fragrant. Use kitchen tongs to squeeze out the roasted garlic cloves. Then pour in the vegetable broth and use an immersion blender to purée the soup. Taste and adjust the seasoning if needed. Serve with a grilled cheese sandwich.

To make the Roasted Tomato White Bean Soup, you will need the following ingredients:

Ingridiens for Roasted Tomato White Bean Soup

Steps to make Roasted Tomato White Bean Soup


Preheat oven

Preheat the oven to 375 °F.


Combine ingredients


Coat a Dutch oven with 1 tablespoon olive oil. Add in 6 halved tomatoes, 1 ½ cups cherry tomatoes, 2 heads garlic with the tops sliced off, ½ cup fresh basil leaves, 1 sliced red bell pepper, 1 ½ cups white beans, 1 tablespoon dried parsley, 1 tablespoon nutritional yeast, and salt and black pepper to taste. Drizzle with the remaining 1 tablespoon olive oil.




Cover with a lid and transfer to the preheated oven. Roast for 45 minutes until the vegetables are tender.


Squeeze out garlic cloves


Remove from the oven and let cool slightly. Using kitchen tongs, squeeze out the garlic cloves into the Dutch oven and discard the skins.


Add vegetable broth


Add in 2 cups heated vegetable broth.




Use an immersion blender to purée the soup until smooth. Taste and adjust the seasoning if needed.



Serve immediately!

This Roasted Tomato White Bean Soup requires minimal hands-on prep yet delivers big on flavor. Give this delicious recipe a try this week and be sure to let us know what you think!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

I love oven roasted vegetables! Thanks for sharing the recipe!

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