Preheat the oven to 400° F. Coat a large baking sheet with cooking spray. Set aside.
In a large bowl, toss the veggies, and garlic with the olive oil and herbes de Provence. Pour the vegetables onto the prepared baking sheet and roast for 45 minutes, or until they’re cooked through and starting to brown.
Place the roasted vegetables in a large soup pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
Purée the soup in the pot with an immersion blender or in batches in an upright blender. You may leave some of the veggies in chunks if desired.
Season the soup with the salt, sherry vinegar, and pepper. Ladle into 8 bowls and serve.