1. Place the tomatoes (with their juices), broth, shallot, garlic, thyme, and tomato paste in a blender (use a high-speed blender, such as a Vitamix, if you have one). Season with salt and pepper.
2. Turn the machine on and gradually and increase the speed reaching high speed. Blend until completely smooth (about one to two minutes). If you’re using a Vitamix, continue blending until the soup is hot and heavy steam escapes from the lid plug, about 6 minutes (or, turn on the soup setting). If you’re using a regular blender, transfer the soup to a pot and bring it to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes.
3. After the soup is hot add heavy cream (to taste) to the soup. If using a high-speed blender, blend until warmed through, about 5 seconds. If using the stovetop, bring the soup back to a simmer, stirring to incorporate the cream.
4. Serve hot with freshly grated parmigiano cheese and crusty bread. Enjoy! 

Taste and season with additional salt and pepper if needed.