Prep all the veg by cutting them in chunks and placing them in a baking tray. Season with salt, black pepper and fresh thyme and drizzle them with olive oil.
Bake in a preheated oven, set to 400 F, for 45 minutes.
Take them out, peel the skins off the tomatoes, and put all the veg in a blender. It’s very important not to throw away the juice that got extracted from all of the fruits while roasting. Add it to the blender as well.
Now blitz for 1 minute, until the soup is super smooth and serve with a sprinkle of sesame seeds and chopped dried tomatoes. Enjoy!