In a soup pot, heat oil over medium heat and add the onions. Cook until onions are translucent. Add garlic, tomatoes, and sun-dried tomatoes. Cook for 10 minutes.
Add the flour and stir for 5 minutes. Stir in broth, honey, half of basil, and salt and pepper to taste. Bring to a simmer over medium-high heat, stirring often. Reduce the heat to low, cover, and simmer for 30 minutes.
Let cool briefly and then purée with a blender. Return soup to the pot and turn heat to low. Add cream cheese and stir until melted and fully incorporated. Garnish with remaining basil.