Mix basil and parsley garnish together and set aside.
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves and garlic in a Dutch oven. Heat to just boiling, reduce heat and simmer for 15 minutes. Remove bay leaves.
In a food processor, combine tomato mixture and chopped basil in small batches and process until smooth.
Return mixture to Dutch oven over low heat. Stir in half-and-half and butter. Season with salt and pepper. Continue stirring over low heat until soup is heated through.
Ladle into 8 bowls. Add a dollop of sour cream, if you’re using, and 1 tablespoon basil-parsley garnish to each bowl and serve.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.