For the Soup:
In a large pot heat the oil and melt the butter together. Add the garlic and onions and sautÃ© stirring with a wooden spoon until soft. About 3-5 minutes.
Add the tomatoes and broth. Stir, breaking up the tomatoes. Add salt and pepper to taste. Bring to a boil and lower the heat to a simmer. Cook for a bit 15-20 minutes or until the tomatoes are tender.
Cool the soup slightly and purÃ©e either in a blender in batches or with an immersion blender. Stir in the cream (optional)
For the Dippers:
Brush each side of the bread slices with the olive oil or butter. Add the cheeses and assemble the sandwich.
Cook on a panini press on high for 3-5 minutes or until grill marks appear on the bread and the cheese is melted.