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Preheat the oven to 375°F (approx. 190°C).
On a large sheet pan, add the cherry tomatoes, 2 heads of garlic, red bell peppers, white onion, cubed butternut squash, and chopped carrots. Drizzle everything with 1 tablespoon of olive oil, salt, and pepper.
Roast in the oven for about 45 minutes until all the vegetables are completely softened and lightly caramelized.
Remove from the oven and let cool slightly. Transfer the roasted vegetables to a high-speed blender, squeezing out the soft garlic cloves from their skins and discarding the skins.
Add the vegetable broth and the single can of white kidney beans into the blender. Blend until completely smooth, silky, and creamy.