Cut tomatoes into quarters, remove white stem in the middle. Cut onions in half. Coat all veggies in olive oil and salt

Preheat oven at 425 F. Spread veggies on a cooking tray and sprinkle them with herbs. Roast for 25 mins.

Once ready, put veggies into a blender, add water and blend until desired consistency (adding more water if needed).

Pour soup into a saucepan and simmer for about 10 minutes.