Creamy Tomato Basil soup & Mini Grilled Cheese

¼ cup EVOO

2 T salted butter

1 yellow onion, finely diced

2 large carrots, finely diced

1 ½ teaspoons salt

2 teaspoons black pepper

2 teaspoons dried basil

1 tsp crushed red pepper

56 oz San Marzano Tomatoes (Cento)

1 teaspoon lemon zest

4 cups vegetable stock

2 cups heavy whipping cream

1 large handful freshly grated parmesan

2 handfuls fresh basil

1. Heat the olive oil and butter on medium high heat. Add in the onions and carrots. Cook them until the onions are translucent (approximately 10 minutes).

2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Then add the tomatoes and vegetable stock. Stir to combine and let it simmer for approximately 30 minutes.

3.Add the heavy whipping cream and let it simmer for approximately 5 minutes. You can also add a handful of finely grated Parmigiano Reggiano to make it extra delicious.

4.Remove it from the heat, then add fresh basil and blend it until it's smooth.

For the Grilled Cheese:

1 pack of King's Hawaiian Original Sweet Rolls

Fontina Cheese, sliced

Garlic Herb Butter:

6 T softened butter

1 T Freshly grated parm

1/2 teaspoon oregano

1/2 teaspoon garlic powder

oregano, garlic powder, and parsley.

Cut King’s Hawaiian Original Hawaiian Sweet Rolls individually, then cut each roll into thirds and spread garlic herb butter on one side of each roll slice.

Assemble mini grilled cheese sandwiches on a baking sheet, then bake at 350°F for about 20-25 minutes, flipping halfway through.

Serve sandwiches with tomato soup.