Tomato and Roasted Red Pepper Soup

Preheat oven to 450°F. Cut the pepper in half and remove seeds, stem and membrane. Place cut-side down on a baking sheet lined with aluminum foil and bake for 30-35 minutes until the skins are blackened. The peppers will deflate when you take them out of the oven. Let them cool until they can be handled, then peel and discard the skins. Coarsely chop the pepper and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and cook until soft and translucent but not browned, about 20 minutes, stirring frequently.
Add flour and stir constantly for 1 minute. Add the tomatoes and their liquid, roasted red pepper, chicken stock, sugar, salt, red pepper flakes, and ground black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occassionally. Stir in the honey.
Remove from heat and let cool. Using an immersion blender, or working in batches with a countertop blender, blend the soup until smooth. Once blended, stir in the milk. Serve topped with fresh basil.