Tomato soup and hot cheese sandwich

Ingredients:

• 1 tbsp. l. olive oil
• 2 tbsp butter + a little softened sandwich butter
• 4 cloves garlic, chopped
• 2 onions, chopped
• 2 tablespoons chopped fresh thyme leaves
• 1 tbsp smoked sweet paprika
• 2 tbsp tomato paste
• 1 can (900 g) San Marzano tomatoes
• 4 cups chicken or vegetable broth
• 8 slices of pumpernickel
• 8 slices of Emmental cheese
• 1/4 cup heavy cream
• 1/4 cup finely chopped chives, for serving

Preparation:

1. Preheat a grill pan over medium heat to grill the cheese.
2. Heat a medium soup pot over medium-high heat. Add the olive oil, then melt 2 tablespoons of butter in it. Add the garlic, onion, thyme, paprika, and some salt and black pepper, then cover and cook until softened, 10 minutes. Add the tomato paste and cook until fragrant, 2 minutes.
3. Deglaze the saucepan with 2 cups of chicken broth and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into the saucepan and add the remaining 2 cups of broth. Simmer over low heat while you prepare the sandwiches.
4. Lightly butter one side of each slice of bread. Place 2 slices of cheese between the two slices of bread, buttered side out. Grill the sandwiches until crisp and the cheese melts.
5. Just before serving, stir the cream into the tomato soup. Serve in shallow bowls with green onions and a hot cheese sandwich.