Tomato Soup with Grilled Cheese and Prosciutto

1) In a large hot pot with olive oil caramelize onions and garlic. Once brown, add in the sweet peppers, tomatoes and stock and simmer for 15 to 20 minutes. 2) Next, purée the soup with a blender until smooth. Thicken up with tomato paste if need be and finish the soup with balsamic vinegar, cream, salt, pepper and paprika. 3) For the grilled cheese, stack 2 slices each of Gouda, provolone and prosciutto ham on a slice of bread then cover with another slice of bread. Spread butter on the outside of the bread on both sides. Next, sear the bread on each side in a large sauté pan on medium-high heat until the bread is golden brown on each side and the cheese is melted. If the cheese does not melt, place the pan in the oven on 375 F for 4 minutes.