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Heat a little oil in a large saucepan over a medium heat.
Add the red onion, cherry tomatoes and harissa paste with a pinch of salt and sauté for 3-4 minutes until fragrant.
Add the roasted red peppers, chickpeas, passata, stock cube and boiling water, ensuring all the veg should just be submerged.
Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavours to develop.
In a small bowl, mix together the cottage cheese, feta, a drizzle of honey, lemon juice, lemon zest, parsley and a pinch of garlic granules.
Spread the mixture over a slice of bread, sandwich another on top, cut in half and toast in a pan or airfryer until golden and crisp.
Remove the soup from the heat and let cool slightly.
Blend the soup until smooth, then add the cottage cheese and blend until silky.
Taste and adjust seasoning if needed.
Add more hot stock if it's too thick to loosen.
Serve the soup hot with the toastie on the side.