Mix together all bread ingredients in a very large bowl, JUST UNTIL MOISTENED. Do NOT over-mix!
Cover loosely with saran wrap and let set for 2 hours.
After 2 hours, shape dough into 4 grapefruit-sized balls. Place on a cookie sheet (sprinkled with corn meal to prevent sticking), and let rise another 40 minutes.
Put a pan on the bottom rack of the oven and a baking stone on the middle rack (if you have one; if not just use a cookie sheet). Preheat oven to 450° F (with pans inside).
Slide loaves onto hot baking stone, then pour some water into pan on the bottom. Quickly close the oven, trapping the steam inside, and bake the bread for 20-30 minutes or until brown on top.
While the bread is cooking, mince garlic and chop onion.
In a large pot, sauté garlic and onion for 5 minutes or until tender.
Add remaining soup ingredients to the pot, bring to a boil, and then reduce heat and simmer for 30 minutes.
Allow soup to cool, then carefully pour into a blender, blending until the desired consistency is reached (or use an immersion blender if you have one). Pour back into the pot and reheat until warmed through.
Cut 8 thin slices of bread from the fresh loaves and add provolone, forming 4 sandwiches.
Spray the outsides of each sandwich with cooking spray, and heat in a skillet over medium until cheese is melted, flipping 1/2 way through cooking to crisp both sides.
Serve each grilled cheese sandwich alongside a bowl of soup.