Preheat your oven to 500°F—we’re going for max flavor here.
On a large baking sheet, spread out your halved tomatoes, onions, and red peppers (piths removed.)
Drizzle generously with olive oil, balsamic vinegar, and sprinkle with garlic powder and salt.
Toss everything around so it’s coated and pop the tray in the oven for 20 minutes.
Once the veggies are roasted to perfection, transfer them to a large pot.
Add your bone broth, tomato paste, a good handful of fresh basil, and the magic ingredients: cottage cheese and smoked gouda.
Use an immersion blender to blend everything until silky smooth. If you don’t have one, you can carefully transfer the soup to a countertop blender in batches.
Give it a taste and adjust the salt as needed.
Ladle the soup into bowls and top it off with crunchy, golden toasted sourdough croutons
