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For the Grilled Cheese: Preheat the oven to 350 degrees. In a bowl, combine butter with parmesan, oregano, and garlic powder.
Spread butter mixture onto each side of the bread slices.
On a baking sheet, assemble the mini sandwiches and bake for 15-20 minutes, flipping halfway through.
For the Soup: Heat oil and butter on medium high heat. Add in onions and carrots. Sauté until onions are translucent (approximately 10 minutes).
Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Add the tomatoes and vegetable stock. Stir to combine and let simmer for approximately 30 minutes.
Add heavy whipping and let simmer for approximately 5 minutes. (You can also add a handful of finely grated parm to make it extra delicious).
Remove from heat, add fresh basil and blend until smooth. Serve with mini grilled cheese sandwiches for dipping and dig in!