Place oil in a large, deep saucepan and turn heat to medium. When the oil is hot, add onions and carrots. Season with salt and pepper and cook, stirring, until onion begins to soften (about 7 minutes).
Add tomatoes and herbs, and cook until the tomatoes begin to break up (about 10 minutes). Add stock, and bring just to the boil. Take mixture off heat and let cool a bit.
When the mixture has cooled, place in a blender to puree, or use immersion blender to puree. If the mixture is too thick, add a little stock, cream or water. Reheat and serve with a dollop of fresh goat cheese and a sprinkle of chopped green herbs.