Preheat the oven

• Preheat the oven to 400°F (200°C).

Prepare the roasted vegetables

• Add the tomatoes, red bell pepper, orange bell pepper, onion, garlic bulbs, rosemary and thyme to a baking sheet.
• Drizzle generously with olive oil and season generously with salt and pepper.

Roast the vegetables

• Roast until the vegetables are tender and nicely roasted.

Blend the soup base

• Transfer the roasted vegetables and the fresh basil to a blender.
• Blend until completely smooth.

Season the soup

• Pour the blended mixture into a large pot.
• Add the complete seasoning, dried oregano, Nature's seasoning, sugar, smoked paprika, salt, pepper and Italian herb bouillon base.

Simmer the soup

• Stir in the chicken broth and heavy cream.
• Bring to a gentle simmer and cook until heated through and creamy.

Assemble the grilled cheese

• Layer the provolone and shredded cheese between two slices of sourdough bread.
• Butter the outside of the bread.

Cook the grilled cheese

• Cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted.