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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).
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.
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.
Remove it from the heat, then add fresh basil and blend it until it's smooth. Serve the soup with the mini grilled cheese sandwiches for dipping and dig in!
Preheat the oven to 350°. In a bowl, combine the butter with parmesan, oregano, and garlic powder.
Spread the butter mixture onto each side of the bread slices
On a baking sheet, assemble the mini sandwiches and bake them for 15 to 20 minutes, flipping halfway through.