In a large soup pot, heat the olive oil. Add the onions , red pepper flakes and garlic and cook until fragrant and the onions are translucent. About 2-3 minutes. 

Next, add the balsamic, Worcestershire, and tomato paste and cook for 2 minutes. 

Finally, add the whole tomatoes, broth, basil, and bay leaves and mix until well incorporated. 

Simmer for 30 minutes so the flavors develop and the tomatoes break down.

Remove basil leaf. Add 1/2 tablespoon brown sugar. Taste and adjust seasonings as needed (more salt, pepper, and red pepper flakes if desired).

Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, you can also transfer the soup in batches into a blender and blend until smooth.

Top with greek yogurt, extra basil, and toasted walnuts. 

Serve and enjoy! 

Add all of the ingredients into a food processor and blend until well-incorporated. You can add extra olive oil or lemon juice if pesto is too thick. 

Transfer to an airtight container.

You can store the pesto in your fridge up to a week. 

Butter the outside portion of the bread slices.

Slather on the pesto to one slice of the bread (the side not already buttered).

Top the pesto with basil leaves and cheeses. Finally, add on the other slice of bread, the non buttered side touching the cheese.

Heat olive oil in a nonstick pan. Place one of the buttered sides of the bread down on the hot olive oil. Let cook for 2 minutes or until golden brown. Flip and cook on other side.

May need to finish in a 400 degree oven for 3-5 minutes so the cheese fully melts.

Serve and enjoy!