Pour the soup back into the soup pan to warm it back up, add the sauteed onions and garlic, chopped thyme leaves, sage and basil. Add the cheese, reserving 2-3 tbsp for garnish. Whisk the cheese till it blends into the soup. Once the cheese is completely melted, usually 1-2 minutes, turn off the stove. Garnish with mint leaves and a sprinkle of cheese. Serve with warm french bread.