Heat butter in a large pan, add the onions and garlic, and sauté until the onions are translucent. Add the spices and keep sautéing.

Add the pizza sauce. Fill the jar with water and add that to the pot as well. Allow to simmer for 20 minutes covered.

Add the milk and simmer for 10 minutes, uncovered. Remove from heat and blend using an immersion blender.

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

Place the focaccia bread onto the baking sheet and smear a layer of cream cheese.

In a bowl, combine the chopped olives, parsley, and cheese. Top the focaccia with the mixture.

Bake on 425 for 15 minutes or until the cheese starts to bubble. Serve alongside the tomato soup.