Heat oven to 400 degrees.
Slice large tomatoes in half or thirds. Roughly chop leeks and eggplant.
Add sliced tomatoes, cherry tomatoes, roughly chopped leeks and eggplant, and peeled garlic to a roasting tray. Roast in oven for 20-25 minutes.
Remove from oven and transfer vegetables to a blender. Add herbs, broth, nutritional yeast, salt and pepper. Process until smooth. Taste and add vinegar and additional seasonings if needed.
Serve soup with toasted pita, baguette, or to accompany a sandwich. Drizzle with olive oil and garnish with fresh herbs if desired.
