Preheat the oven to 200C/180C fan/gas 6 In an oven tray add all the vegetables, garlic and paprika, toss in the olive oil, season well with sea salt and black pepper roast for 35-40 minutes until caramelized and tender.
Once roasted add the vegetables to a saucepan, cover with the stock and bring to a boil. Simmer for 5-10 minds before blending to a smooth consistency.
Toss the cubed bread together with a glug of olive oil and lay evenly on to a baking tray, scatter over the cheese and bake for 10 minutes until golden and crisp. Break up and top the soup