In a 4 quart stainless steel sauce pan, heat up the olive oil over medium-high heat until shimmering add in onion and garlic, then cook for 5-7 minutes or until translucent and soft.

When onions and garlic are soft and translucent, stir in tomato paste and cook until it looks rusty and starts to grip bottom of the pan (1-2 Min)

Pour in chicken stock, 2 28-oz cans whole peeled tomatoes, salt, sugar, 1 chipotle and Better Than Bouillon. Be sure to scrape any bits off of the bottom of the pan.

In 2 batches puree soup until VERY smooth in a blender, most blenders wont be able to blend all soup at once. To account for this, have a container that can fit 4 quarts of liquid nearby to pour blended soup into. Mix all blended soup together and adjust seasoning with salt if needed, and adjust thickness of soup with extra stock if it got thick during cooking.

In a mixing bowl, combine room temperature butter and mayonnaise and mix with a whisk or rubber spatula until fully combined and smooth.

Spread butter mixture on one side of each piece of bread using the back side of a spoon.

Place bread on a sheet tray with a rack with butter sides resting on top of each other to avoid mess.

Layer cheese on bread in this order: American, provolone, gruyere, American.

Get a 10-12" non-stick pan hot on the stove over medium low heat. Bring it up to 300 F surface temperature and drop in one piece of buttered bread butter side down with the 4 layers of cheese on it. Lower the heat and use your hand or spatula to press down on the cheese for 30 seconds, this will help ensure full contact of the bread.

Place second piece of bread on top and flip over when the cooked side is golden brown (3 Min) When you flip the grilled cheese, press it down slightly with the spatula for 30 seconds and then fry gently over medium low heat until golden brown and cheese is fully melted (2.5-3 Additional Mins)