In a medium soup pot or dutch oven, heat oil or butter over medium heat. Add in garlic, onions, carrots, celery, and cook for about 10 minutes, until onions are translucent and veggies are soft and fragrant, but not browned.

Add in the tomatoes, 1/2 of the basil, spices, and vegetable broth. Save additional 1/4 cup of basil.

Bring to a boil over medium high heat, reduce heat and let simmer for 20 minutes.

Transfer soup to a high-speed blender, add remaining 1/4 cup of basil and optional parmesan if adding. Blend until fully smooth. You can use an immersion blender but it will need extra blending! Taste and adjust salt and pepper as desired. Serve hot.

Make your grilled cheese. Make sandwich bread if making your own and let cool.

Spread 1 tablespoon butter on one side of each slice of bread.

In a skillet over medium heat, melt 1 tablespoon butter.

Add two slices of bread, butter side down. Add the cheese to one side of the bread, and top with other piece of bread.

Cook until bread is golden and cheese is beginning to melt, about 2 minutes.

Flip and continue to cook until cheese is melty and both sides are golden brown, about 30 to 60 seconds more.

Garnish tomato soup with additional basil, grated parmesan, olive oil drizzle, croutons, or pesto!