In a medium pot or Dutch oven, add the butter and onions, sauté until translucent about 3-4 minutes.  Add garlic and herbs and cook 2 minutes more.  Add tomatoes and stock and simmer until tomatoes begin to fall apart, about 10-15 minutes.  Remove several ladles full of soup and add to a food processor or blender and puree until smooth.  Continue until soup is the consistency you prefer.  (you can have a very smooth soup, strained or keep it coarse and rustic.)  Add cream or half and half and cook until hot.  Serve garnished with homemade herb croutons, focaccia, cheese biscuits, or as a first course for an elegant meal.

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