Add oil or butter to your soup pot. Add in garlic, onions, carrots, celery, and cook for about 5-7 minutes over medium-low head, until onions are translucent and veggies are flagrant, but not browned.
Add in the tomatoes, spices, and vegetable broth. Save additional basil for garnish.
Bring to a boil over medium high heat, reduce heat and let simmer for about 15-20 minutes.
Transfer soup to a high-speed blender, add basil, and blend until smooth. You can use an immersion blender but it will need extra blending! Taste and adjust seasoning as desired. Serve hot.
Make sandwich bread if making your own and let cool. Slice bread and place 2 slices of cheese in the centered. Brush bread with additional butter. Heat butter in a skillet and place grilled cheese in the skillet. Let cook for 1 to 2 minutes, covered, on each side until cheese is melted and bread is crispy.