2 lbs Tomatoes, cored and seeded
2 sweet red peppers, split and seeded
1/2 sweet onion, cut into 1/2 inch slices
1/4 cup fresh basil
1 cup chicken broth
2 Tbs heavy cream
1 Tbs honey
Preheat oven to 450.
Line 2 baking sheets with foil. Arrange onion and peppers on one sheet and tomatoes on other sheet, cut side down. Drizzle with olive oil. Roast peppers and onions until skins begins to char, about 20 minutes. Remove from oven and wrap in foil for 20 minutes.
Set oven to high broil and roast tomatoes 4-5" from element for about 5 minutes, until skins start to char.
Remove skins from peppers. Process half of all ingredients in blender until smooth. Pour into saucepan. Process remainder of ingredients and add them to pan. Heat over medium heat until hot. Add honey and cream. Season to taste with salt and pepper. Serve warm.
Can be served with grilled cheese croutons - Make a crisp grilled cheese and cut into bite sized pieces. Serve beside soup.