Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic and a big pinch of salt and pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.

Stir in the basil, oregano, thyme, red pepper and tomato paste. Cook for another few minutes, stirring so the spices and tomato paste get sautéed in with the vegetables.

Add in the roasted red peppers, crusted tomatoes and 3 cups of stock. Bring the mixture to a boil, then reduce it to a simmer. Simmer for 10 to 15 minutes.

While the soup simmers, I started the grilled cheese sandwiches. I head a nonstick skillet over medium-low spread. I spread the outsides of the bread with softened butter, placing 2 slices butter-side down in the skillet. Top with the grated fontina. Top both with another slice of bread, butter-side up. Cook slowly until the cheese is melty. Gently flip and cook the other side until golden.

Carefully transfer the soup mixture to a high powered blender (or use an immersion blender!) and puree until smooth. Pour the soup back into the pot over medium-low heat.

Stir in the sour cream until it’s fully incorporated. Taste and season with more salt and pepper if needed.

Serve with a drizzle of cream if desired. Top with fresh basil. Serve the fontina grilled cheese on the side.