Preheat oven to 400 degrees Fahrenheit (or 250 degrees Celsius).

Arrange tomatoes and onion on a baking sheet. Scatter garlic cloves around the pan. Drizzle with one and a half tablespoons olive oil and season with salt and pepper to taste. Place in oven and roast for 30 minutes.

Put zucchini, red onion, and carrots onto another baking sheet. Drizzle with remaining two tablespoons olive oil, salt and pepper to taste, 1/4 teaspoon oregano, and one and a half tablespoons balsamic vinegar. Toss to coat evenly. Roast for 30 minutes.

When the tomatoes are finished roasting, pour all the contents of the baking sheet, including liquids, into a pot. Add four cups of vegetable broth and blend with an immersion blender. Add celery, basil, one teaspoon salt, 1/2 teaspoon oregano, and pepper to taste. Bring to a boil, then lower heat and simmer for 30–45 minutes over low heat, covered. Stir in spinach. Add the roasted veggies and stir.

Serve with cheese, chickpeas, and macaroni, or keep each element separate (including the roasted veggies) and package the soup, roasted veggies, mozzarella, crunchy chickpeas, and macaroni into containers for a hearty, mix-and-match Purim afternoon lunch.