Prep: 1. Finely chop onion. Make: 1. In a soup pot, heat oil over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes. Add garlic, stirring for another 2 minutes. Add flour and stir to coat. 2. Add basil and thyme, broth, tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes. 3. While soup is cooking, prepare sandwiches. Slice cheese. Heat a non-stick pan over medium heat. 4. Butter both sides of bread and place cheese slices on bread. Top with a second slice of bread and place in pan. Cook for 2-3 minutes, until cheese begins to melt and bread is browned, then flip and cook until cheese is melted. 5. Serve sandwiches and soup.
The soup is also great with 1 (14 ounce) can diced tomatoes in place of half of the crushed tomatoes for a thicker soup! If you have them on hand, use fresh herbs for a real treat.