Preheat the oven. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
Roast for 25 minutes at 425 degrees.
Place the vegetables in a high speed blender along with the juice. Add water and the fresh herbs, and season with salt and pepper. Blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering. Stir. Serve warm and enjoy with cheesy bread or crackers.