Preheat oven to 350°.
Slice or wedge tomatoes.
Place them on a baking tray lined with parchment paper cut-side-up.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Meanwhile, slice onions, leeks and bell peppers.
Place on a baking tray lined with parchment paper.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Roast the veggies until cooked soft and slightly brown on top.
This will take about 45 minutes.
Meanwhile, cut the top off a bulb of garlic and brush with avocado or olive oil.
Sprinkle with salt and pepper and roast 30 minutes at 350°.
Remove garlic cloves from skins and set aside.
Transfer tomatoes and all other veggies to a large stock pot.
Add vegetable broth, parsley, thyme, basil and marjoram.
Cover and cook over medium heat about 15-20 minutes until heated through.
With an immersion blender, puree mixture until smooth.
Check seasonings and add salt, pepper, parsley, basil, marjoram or thyme as desired.
If necessary, add additional vegetable broth to get to desired consistency.
Place soup in bowls and garnish with fresh parsley, thyme, or basil.
Serve with croutons or crackers.