Heat olive oil over medium-low heat in a large pot. Add diced onion and heat about 5 minutes, until translucent.

Add the garlic and cook 1-2 more minutes.

Add tomatoes, tomato paste, chicken stock, salt, and pepper. Stir. Turn the heat up a little and cook 15-20 minutes.

Using a food processor or blender, blend the soup on low or by pulsing until smooth. You may have to work with the soup in batches to accomplish this.

Transfer soup back to the pot. Add heavy cream and goat cheese. Reheat over the medium low heat until you reach the desired temperature.

Preheat the oven to 375°.

Cut the top of the bread off. Using a small knife, carefully cut around the inside of the bread and scoop at the inside. Save this for later, as we will be making a tiny, adorable grilled cheese with it.

Butter the inside of the bread and place the slices of cheese around the inside of the bread bowl.

Bake 5-10 minutes in the preheated oven, until cheese has melted.

While the bread is baking, cut the innards of the bread that we scooped out in half. Butter both sides, put cheese in the middle, then cook in a skillet over medium heat until both sides are brown and cheese is melted.

Remove bread bowl from the oven, fill with the goat cheese tomato soup, and enjoy!