Preheat oven to 400°F (200°C)
Toss tomatoes, onion, garlic, carrots, and bell pepper on a parchment lined sheet pan
Top vegetables with olive oil, salt and pepper
Roast for 35-40 minutes
Pull out the garlic heads and transfer roasted veggies to a pot or blender
Once garlic has cooled slightly, squeeze the roasted cloves out of their skins and add to the pot
Add cannellini beans, tomato paste, cottage cheese, and broth to the pot
Blend until completely smooth and creamy
Taste and adjust seasoning with salt, pepper, or herbs as needed
Pour into bowls and top with cream, olive oil, sea salt, and fresh basil
Serve with warm grilled cheese
