Tomato Soup and Grilled Cheese

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1 tablespoon olive oil

2 tablespoons butter, plus some softened butter for the sandwiches 

4 cloves garlic, sliced or chopped 

2 onions, chopped 

2 tablespoons fresh thyme leaves, chopped 

1 round tablespoon smoked sweet paprika 

Salt and pepper 

2 tablespoons tomato paste 

One 32-ounce can San Marzano tomatoes 

4 cups chicken or vegetable stock 

8 slices pumpernickel bread 

8 slices emmentaler cheese 

1/4 cup heavy cream 

1/4 cup finely chopped chives, for garnish