Creamy Tomato Soup

2 T butter or coconut oil
2 onion chopped
4 lbs tomatoes or 64 oz diced tomatoes
4 carrots chopped
4 c chicken or vegetable stock
4 T fresh parsley or 2 T parsley
1 tsp thyme
1/3 c cream or milk or coconut milk

Melt the butter and add onion.  Cook for 5 minutes until soft.  Stir in the tomatoes, carrots, stock, parley and tym.  Bring to boil and simmer for 15 - 20 minutes.  Puree in blender.  Return to pan and add cream or coconut milk.