Preheat your oven to 400°F (200°C).

Chop the carrots, zucchini, bell peppers, and onion into uniform pieces.

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

Spread the seasoned vegetables on a baking sheet in a single layer.

Roast in the preheated oven for about 25-30 minutes, tossing halfway through.

In a large pot over medium heat, add a touch of olive oil and sauté the minced garlic for about 1 minute.

Once the vegetables are done roasting, add them to the pot with the sautéed garlic.

Pour in the vegetable broth and bring to a simmer for about 10 minutes.

Using an immersion blender, blend the soup until smooth.

Taste the soup and adjust the seasoning if necessary. Serve hot.