Melt Organic Valley Butter in a large pot over medium heat. Add thyme, onion and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, for about 2 more minutes.

Add tomatoes and 8 cups water to pot. Bring to a simmer and cook for about 50 minutes. Remove soup from heat; let cool slightly.

Working in small batches, purée soup in a blender until smooth. You can also use an immersion blender right in the pot if you have one!

Stir in Organic Valley Heavy Whipping Cream. Simmer soup for 15 more minutes to allow flavors to meld. Season to taste with salt and pepper. Add more cream, if desired, for extra creamy texture.