Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
Cook for 5-6 minutes, until the vegetables are tender.
Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
Heat some butter in a big skillet over medium heat.
While the butter is melting, lay 8 of the bread slices on a cutting board.
Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.