1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a large pot, combine the roasted vegetables and vegetable broth.
5. Bring to a simmer and cook for an additional 10 minutes.
6. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
7. Adjust seasoning as needed and serve hot, garnished with fresh herbs if desired.

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