This is Chef Kent's rich and delicious recipe that he made for the Threshing Day Feast, 2015. Swap out the cream for stock and omit butter for a dairy free version of the soup. The magic comes from the long, slow cook of the vegetables.
1Sauté vegetables (onions, garlic, tomatoes) in olive oil over low heat for about 20 mins.
2Add spices and allow tomatoes to break down, another 20 minutes.
3Add cream, simmer another 10 minutes, and bring up to a low boil-- barely bubbling, then turn off heat.
4Purée with an immersion blender or Vitamix on low, adding in butter and honey slowly. Add salt and pepper to taste, stir in basil, serve hot.