For the Soup:

1. Sauté the diced onions in olive oil and butter over medium heat until soft and translucent. Add the garlic, red pepper flakes, and dried herbs and sauté for another 1-2 minutes. Stir in the sugar and allow to cook for a few minutes. Add in half of the sherry to deglaze the pan and cook until the sherry has reduced.
2. Add the diced tomatoes, tomato puree, tomato juice, chicken stock, and stir to combine. Season with salt and pepper.
3. Bring to a simmer and cook for 25-30 minutes. Turn off heat and puree using an immersion blender or (in batches) in a regular blender.
4. Stir in the remaining sherry and the cream. Reheat to desired temperature and check for seasonings.

For the Cheese Toasts:

1. Preheat the oven to 350°F and line a baking sheet with tin foil or parchment.
2. Slice the bread and drizzle with olive oil. Place on the baking sheet and bake for 10 minutes, or until starting to turn golden brown around the edges.
3. Remove from heat and carefully rub the halved garlic all over the hot bread.
4. Top each piece with a slice of fontina and return to the oven until the cheese is melted.
5. Serve the soup with the cheese toasts! You can serve them on the side, or if you’re a dunker like me, you can float them in the soup or submerge them as you go. Delish either way!