Tomato Soup

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2 tablespoons unsalted butter

1/2 medium onion, chopped 

1 clove garlic, finely chopped 

1 teaspoon fresh thyme leaves, chopped 

One 28-ounce can crushed tomatoes 

One 15-ounce can diced fire-roasted tomatoes 

1 1/2 cups chicken stock 

1/4 cup heavy cream 

Pinch of freshly grated nutmeg 

Kosher salt and freshly ground black pepper 

2 tablespoon finely chopped fresh chives