Hearty Fire-Roasted Tomato Soup

32 oz vegetable broth
¾ cup heavy cream
½ cup grated parmesan cheese

For grilled cheese:
2 slices sourdough bread
¼ cup shredded cheddar cheese
2 tbsp grated parmesan cheese
2 tbsp butter

1. In a large dutch oven, heat olive oil over medium heat and add onion and potatoes. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
2. Add tomato paste, Italian seasoning and salt and pepper. Continue cooking for another 5 minutes, stirring often.
3. Pour in tomatoes with juices, beans and broth, and bring heat down to low. Simmer for 20 minutes.
4. Meanwhile, prepare the grilled cheese by filling sourdough slices with cheeses and buttering both sides of the bread.
5. Heat a cast iron skillet on medium. Add remaining butter and toast grilled cheese until golden brown, about 4 minutes. Flip and repeat. Once ready, set aside.
6. Once simmered, stir in heavy cream and parmesan until fully combined.
7. Serve into bowls. Garnish with fresh basil and serve with toasted bread.