Preheat oven to 400℉
If using larger tomatoes, halve or quarter them. I used a combination of cherry tomatoes and Roma tomatoes.
To sheet pan, add all desired veggies and drizzle with oils and then season to taste with salt and pepper
Roast everything in the oven for about 30-45 minutes
Let cool for about 5 minutes before squeezing garlic cloves out of covering into blender and then transferring other vegetables into the blender as well.
Blend on medium and slowly add in broth until desired consistency of soup is reached
Transfer to a medium saucepan and heat on medium for about 10-15 minutes. Season with additional salt and pepper as needed.
Feel free to customize with whatever vegetables you have on hand! I make this recipe differently every time I make it just to use up whatever we have on hand. I also love to add whatever fresh herbs we have on hand. I like to add a bit of sage and rosemary.