Roast tomatoes, peppers, onions, and garlic with olive oil and salt at 190°C for 35–40 minutes until soft and caramelised
Add everything to a blender with chicken stock, cottage cheese, and Boursin cheese. Blend until smooth
Pour into a pot, simmer for 5–10 minutes, then stir in parmesan and basil before serving
Serve warm with toasted sourdough
