Preheat your oven to 425℉/218℃ convection roast and line a large baking sheet with parchment paper.
Arrange the quartered tomatoes, onion, and garlic cloves (don't peel the garlic) on the tray and roast for 25 minutes, or until the veggies are golden brown. Remove from the oven.
Once roasted, peel the garlic (they will pop out of their skins easily now) and add the roasted veggies, broth, miso paste, and beans to a blender and process until completely smooth. Taste for salt and pepper, and serve.
Notes
Use a low-sodium vegetable broth since the miso paste also adds a salty flavour. Once blended, taste and add salt and pepper, if needed.
If you do not have a convection oven, use the same temperature, but note that you may need an additional 5 minutes or so to roast the veggies.
Leftovers keep refrigerated for 3-4 days, or freeze them airtight for up to 3 months.