1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.
3. Add the whole peeled tomatoes with their juice, breaking them up with a spoon. Stir in the vegetable broth, salt, pepper, sugar, dried basil, and smoked paprika.
4. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld together.
5. While the soup simmers, prepare the grilled cheese croutons. Butter one side of each bread slice. Place two slices, butter side down, on a skillet over medium heat. Top each with grated cheddar cheese and cover with the remaining bread slices, butter side up.
6. Cook until the bread is golden and the cheese has melted, about 3 minutes per side. Remove from skillet, let cool slightly, and cut into bite-sized croutons.
7. Once the soup has simmered, use an immersion blender to puree until smooth. Stir in the heavy cream and adjust seasoning if needed.
8. Ladle the bisque into bowls, topping each with a handful of grilled cheese croutons. Serve hot and enjoy!

Pro Tip: For a thicker bisque, simmer for an additional 10 minutes. Just like my abuela taught me, trust your senses and taste as you go!