In a large pot or Dutch oven pot, heat olive oil over medium-low heat and add chopped onion and saute for 3-4 minutes until softened and translucent.

Add the garlic and cook 1 minute until fragrant.

Add crushed tomatoes, vegetable broth, honey, basil, oregano, basil, salt and pepper.

Simmer partially covered for 15 minutes.

Turn off the heat and mix in the butter, heavy cream and parmesan. Stir until melted.

Allow to cool for 10 minutes, then working in batches, blend in a high-speed blender until smooth. Transfer the blended soup back to the pot.

Taste and adjust salt or pepper if needed. Serve with a drizzle of heavy cream, extra parmesan, and basil leaves.