Finely grate 2 to 4 cloves of garlic, depending on how much your family likes garlic. (We use 4.)
Heat 2 tablespoons of oil and 2 tablespoons of butter in a medium pot over medium-high heat. Add the garlic and stir occasionally for about 30 seconds until the garlic is fragrant.
Add 4 tablespoons of flour to the garlic and cook, whisking constantly, for 30 seconds until a paste consistency is formed.
Add into the pot the can of tomato sauce, 3 cups of water, 3 teaspoons of sugar, a dash of salt and a dash of pepper. Stir together and cook over medium-high heat until it boils.
Reduce the heat to medium-low and simmer until the soup thickens slightly.
While the soup is boiling and simmering, cut apart the ciabatta rolls. Divide the 1-1/2 cups of shredded cheese among the bottoms of each roll (about 1/4 cup of cheese for each). Place the top bun on the sandwiches.
In a large skillet over medium heat, melt 1 tablespoon of oil and 1 tablespoon of butter per two sandwiches. (My skillet fits two sandwiches at a time.)
Add the sandwiches to the skillet. Place a small skillet on top and press down on the sandwiches to flatten them. Cook for three minutes; flip the sandwiches and cook for three more minutes.
While the ciabatta grilled cheese is cooking, add the softened cream cheese to the soup. Stir and let it combine.
Serve the hot creamy tomato soup along with the ciabatta grilled cheese immediately.