Preheat the oven to 400°F (200°C).

In a large bowl, toss the chopped vegetables and garlic with olive oil, salt, pepper, thyme, and basil.

Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Transfer the roasted vegetables to a large pot and add the vegetable broth.

Bring to a simmer over medium heat and cook for 10 minutes.

Use an immersion blender or transfer to a blender to puree the soup until smooth.

Adjust seasoning if necessary and serve hot.