Slice all your vegetables and separate your garlic head. Lay on cookie sheet and brush both sides with olive oil, salt and pepper.
Broil the vegetables for 15 minutes each. You might have to make these in two batches depending on how big your oven is.
When the peppers are cooked, removed the overly charred skin. You'll still get all the flavor but you don't need all the extra char.
Combine vegetables in a blender with your vegetable stock and liquify. You might have to make two batches.
In a large pot or Dutch oven, add your two Tbsp. of olive oil and heat.
Add the minced garlic and stir frequently to prevent it from burning. Once it softens, add the vegetable mix from the blender.
Add in your basil, vinegar, parsley and garlic powder. Bring to a boil.
While your mixture is heating up, add water to a second pot with some start and bring to a boil.
Once the mixture is boiling, turn down the heat to your lowest setting and allow the soup to cool.
Once it is a little cooler, mix in your cheese. You need to make sure it's not boiling when you do this so the mixture doesn't cook the Gouda but allows it to blend.
Add your heavy cream and continue to simmer.
Add your noodles to the second pot of boiling water and cook until al dente. Cooking times will vary depending on the noodle type.
Salt and pepper the soup to taste. I find that I do have to add some salt to bring out the full flavor. I use about 8 twists of my salt shaker.
When your noodle are done, drain them and then serve. Top noodles with the pasta sauce or stir them into the sauce.
Top with Parmesan, additional salt and pepper and some fresh parsley.