2 cups grape tomatoes 2 large tomatoes, sliced in half 1 red onion, sliced in half 1 yellow onion, sliced in half 2 red bell peppers, sliced into quarters 1 head garlic, top sliced off 2 tbsp olive oil 1 tsp salt 1/2 tsp pepper 1 tsp paprika 1 tsp garlic powder 1 cup beef bone broth 1.5 cups cottage cheese Optional: Handful of fresh basil

1. Preheat oven to 425 F and grease a large rectangular baking dish
2. Arrange tomatoes, onions, bell peppers, and garlic inside, then drizzle with olive oil and spices.
3. Bake 45 Min or until all veggies are softened (Hint: if garlic isnt tender enough to squeeze, take it out of the dish, wrap tightly in foil, then pop back in the over for another 15 ish min).
4. Add broth to a large, high-powered blender. Add veggies, garlic, cottage cheese, and basil. Blend until creamy.
4. Pour into a soup pot and heat over medium-low until desired thickness is achieved