1.5c chopped onion
.75c butter
2t dill seed
2.5t dill weed
2t oregano
.33c chopped fresh parsley
1T salt
1t pepper
1c flour
6c chicken stock
6c chopped canned tomatoes w/juice
.33c honey
2c heavy cream

saute onions in butter until translucent.
add seasoning & cook over low heat for one min to wilt herbs.
Sprinkle flour over onion mixture & stir until all flour is absorbed. Continue to cook mixture for 1-2 min. Add stock gradually while stirring w/a whisk to avoid lumpps. Add tomatoes & juice & bring soup to a boil until it becomes thick. Just before serving stir in honey & heavy cream & heat on low. - Do not allow to boil.