-
1
Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
-
2
Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
-
3
To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
-
4
Cook for 5-6 minutes, until the vegetables are tender.
-
5
Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
-
6
Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
-
7
Heat some butter in a big skillet over medium heat.
-
8
While the butter is melting, lay 8 of the bread slices on a cutting board.
-
9
Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
-
10
Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
-
11
Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.
