Melt the butter n a large soup pot over medium-high heat. Add the rice and cook, stirring constantly for 2 minutes, until the rice begins to brown.
Add the garlic to the rice and saute for 1 minute.
Add the chicken broth, tomatoes, salt and pepper to the rice and bring the rice mixture to a boil. Reduce heat to low, and simmer 40 minutes, until rice is cooked. Allow to cool for 10 minutes.
Carefully transfer ½ of the soup mixture to a blender. Blend on low speed until smooth.
Strain the soup through a fine sieve over a bowl; discarding the solids. Pour the soup into a large bowl. Repeat procedure with remaining soup mixture.
Return soup to the soup pot and and add the heavy cream. Garnish with chives (if using).
TO MAKE THE GRILLED CHEESE CROUTONS
Evenly spread the butter on one side of each piece of bread.
Lay 2 slices of bread, butter side down on a hot skillet over medium high heat.
Evenly distribute the cheese on top of the bread, then top with the remaining bread, butter side up.
Cook for two minutes on each side, until golden. Cut each sandwich into quarters, then cut each quarter into quarters. There should be 16 croutons per sandwich and 8 croutons per serving.
Notes
Nutritional information is given for 4 servings/people, Nutrition information changes if used as a shooter appetizer.