CookTomatoes: Dice your tomatoes and set aside. Heat oil in a medium pot over medium/high heat. Add onion and garlic, cooking until onion softens and is fragrant. Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
Blend: Add 1 cup of the broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add more broth, as needed, to reach a consistency to your liking.
Flavor: Stir in basil, (stem and all) honey, and seasonings, cover, and cook for 5 more minutes. Fish out the basil before serving.
Serve: Serve warm, optionally topped with croutons* and drizzled with cream.
* To make croutons: cut stale bread into small cubes. Liberally toss with oil and toast in a large saute pan over medium/high heat until golden brown.