Tomato Soup and Grilled Cheese Recipe – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 tablespoons butter, plus additional softened butter
• 2 onions, chopped
• 4 cloves garlic, sliced or chopped
• 2 tablespoons fresh thyme, chopped
• 1 round tablespoon smoked sweet paprika
• Salt and pepper
• 2 tablespoons tomato paste
• 4 cups chicken stock or vegetable stock (32 ounces), divided
• 1 can San Marzano tomatoes (28 ounces)
• 8 slices Emmentaler cheese
• 8 slices pumpernickel bread
• 1/4 cup heavy cream
• 1/4 cup fresh chives, finely chopped, for garnish