01Melt 4 tablespoons butter in heavy-bottomed pot over medium-high heat. Add tomato paste, onions, carrots and celery, and cook, stirring occasionally, until vegetables just
begin to brown and soften, about 5 minutes.
02Sprinkle in flour and cook until fully incorporated, about 1 minute. Stir in chicken stock, and tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
03Purée soup in blender until smooth. Return soup to stove, stir in cream, salt and pepper and continue to cook until just heated through.
04For grilled cheese croutons: Heat large skillet over medium heat. Generously butter one side of each slice of bread with 1 tablespoon butter.
05Heat large skillet over medium-high heat. Place 2 slices of bread, buttered-side-down, in hot skillet. Top each slice with half of the Gouda, and top with second slice of bread,
06Cook on each side until golden-brown, about 3 minutes per side. Rub garlic cloves over each side of the sandwiches. Cut into 1-inch squares.
07Divide soup among serving bowls and top with grilled cheese croutons.