Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.

Meanwhile roughly chop the softer roasting veg.

Peel the onion and garlic and dice finely.

After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.

Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.

Add the tinned tomatoes and the stock.

Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.

Bring the contents of the pot to boil and then reduce to simmer.

Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).

Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).

Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.