In a large pot cook onion, celery, and carrots in butter on med-low heat until onions become translucent.
Add garlic and cook 1 minute longer. Stir in tomato paste and smoked paprika and cook for 2 minutes longer.
Pour in fire-roasted tomatoes and chicken stock.
Add cheese rind and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Remove cheese rind, and add cream.
Season well with salt and pepper. Top with fresh shaved Parmigiano Reggiano.