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.
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.
Stir in basil, honey, and seasonings, cover, and cook for 5 more minutes.
Serve warm, optionally topped with croutons and drizzled with cream.
Roma tomatoes work well for this recipe, but you can use any variety of tomato you have on hand (or better yet, from your garden!)
I prefer to use a handheld immersion blender so that I don’t have to transfer everything out of the pot, but a countertop blender works just as well.