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Put the butter in a large skillet over medium heat. When it melts, add the tomatoes, cut side down, and season with salt and pepper. Cook until the tomatoes have released most their juices (but aren’t charred), 10 to 15 minutes. Turn the tomatoes over and cook until they begin to break down, 5 to 7 minutes.
Remove the pan from the heat. After 30 seconds, add the cream and stir, scraping the bottom of the pot as you go. Use the spoon to break down the tomatoes to a chunky but spoonable consistency. Add the thyme or rosemary sprig, if desired. Taste and adjust the seasoning, and serve warm. (Store leftover soup in an airtight container in the refrigerator for up to a few days.)