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Pre heat the oven to 180 degrees C.
Place all the vegetables onto a large lined oven tray then drizzle with oil and scatter with sea salt flakes and dried oregano.
Place into the oven and roast for 1 hour, or until the vegetables are tender.
Pour the chicken stock into a large pot and bring up to a simmer.
Remove the vines from the tomatoes, peel the skins from the onions then squeeze the garlic flesh from the bulb.
Add all the vegetables in with the hot chicken stock and blitz until rich and thick.
Set aside and keep warm on a low heat.
Spread the butter onto the outside 4 slides of the bread.
Add mayonnaise onto 2 insides of the bread and smear all over ali g with the mustard.
Too with tasty cheese, pickled jalapeños and mozzarella.
Top with the second slice of bread then cook in a frying pan over a low-medium heat for 2-3 minutes each side, or until the bread is golden and the cheese is melted.
Ladle soup into serving bowls then top with yoghurt, olive oil, a pinch of sea salt, black pepper and basil leaves.
Slice the toastie and serve on the side for dunking.