This recipe is from the Eat at Home Tonight Cookbook. Shared with permission from Tiffany King as part of the cookbook review.
Melt 2 tablespoons of the butter in a large stock pot over medium heat.
Add onion and garlic and cook over medium heat till soft.
Whisk in flour and cook 1 minute.
Gradually add the tomato sauce and beef broth whisking to blend.
Stir in the basil, oregano and sugar and season with salt and pepper.
Reduce the heat to low and let the soup simmer while you make the sandwiches.
Use the remaining 4 tablespoons of butter to butter 2 slices of bread per sandwich.
Place half the bread slices buttered-side down on a baking sheet.
On each slice of bread, layer a slice of cheese, a few pepperoni followed by another slice of cheese.
Top each with a second slice of bread, buttered-side up.
Broil until the bread is toasty.
Flip the sandwiches and broil until the second side is toasty too.
Remove from the oven and cut the sandwiches in bit-size cubes.
Serve the soup in bowls topped with the sandwich crotons.