In a Dutch oven or heavy bottomed pot, add oil over medium heat, with the onions. Cook until translucent, stirring so they don’t burn. Then add the garlic, add in all of your seasonings, rosemary, and bay leaves, cook until fragrant about 1-2 more minutes.

Then add in your tomatoes, and chicken broth. Bring to a boil for a few minutes, and then down to a simmer for 25, covered.

Remove the bay leaves, and rosemary stem (if used). Then remove from heat. Using an immersion blender, blend to your desired consistency. Stir in the heavy cream and serve!

Completely cover one side of each bread slice with butter.

Then, using fresh or shaker parmesan, grate/sprinkle over the butter, and press it in a little with your fingers or a knife.

Place a non-stick skillet, on medium-low heat and put one slice butter side down. Then 3 slices of cheese, and then top with remaining bread slice, butter up.

Cover with lid, checking for color. The goal is to have your cheese melt at the same time the bread reaches the golden color. About 4 minutes. Flip, and repeat.