In a large saucepan, melt butter over medium heat, add onion and carrot and saute until onion is translucent. Add tomatoes, stock, basil sprig, thyme and bay leaf. Bring to a boil, reduce the heat, cover and simmer on low for about 30 minutes. Discard the bay leaf and stir in the bread crumbs. In small batches, puree the soup with a food mill, blender or food processor. Be careful with liquid it has a tendancy to splatter. After pureeing return back to same pan and stir in the cream on low heat until thoroughly heated.
I usually serve with paninni's or a great sandwich. My husband loves grilled cheese paninni's to dunk in the soup. If not a sandwich, a great bread. Enjoy.