Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepepr and sauté until softened, about 5 minutes. Add the roasted garlic and cook for another minute until fragrant, then add in fresh herbs and butter

Simmer the Soup: Pour in the crushed tomatoes and stir in the sugar if using, and season with salt and pepper, garlic powder and onion powder. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.

Add heavy cream and cheese: Once the flavors have combined, finish the soup with parmesan cheese and heavy cream

Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Return the soup to the pot and keep it warm on low heat.

Prep the Cheese: Cut the cheddar cheese into thick slices, about 1/2-inch thick, to ensure they hold their shape while frying.

Coat the Cheese: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs. Dredge each slice of cheese in the egg first, then flour, then dip it in the egg again, and then coat it thoroughly with the breadcrumb mixture

Allow cheese to rest in the freezer for 30 minutes: Once cheese is cold, it's time to fry

Fry to Perfection: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil is hot, add the breaded cheese slices, frying them in batches until golden brown and crispy, about 2-3 minutes per side. Transfer the fried cheese to a paper towel-lined plate to drain any excess oil.

Ladle the warm tomato soup into bowls, and top each serving with a few slices of fried cheddar cheese. Garnish with fresh basil if desired, and get ready to dive into a bowl of pure comfort.