Smoky Tomato Soup With Gruyère Toasts

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1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 onion, cut into 1/4-inch dice

2 garlic cloves, crushed

2 teaspoons sweet smoked paprika, preferably pimentón de la Vera

3 1/2 pounds tomatoes, quartered

1/2 cup water

1 thyme sprig

1 bay leaf

Kosher salt and freshly ground pepper

1/4 cup plus 2 tablespoons heavy cream

Eight 1/4-inch-thick baguette slices, cut on the bias

2 ounces Gruyère cheese, coarsely grated (3/4 cup)

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