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Set a large heavy pot over medium heat. Melt the butter in the pot, then stir in the onion and sauté until translucent, about 6-7 minutes.
Reduce heat to low and stir in the dill seed, fresh dill, oregano, parsley, salt, and pepper. Cook for 2 minutes, or until herbs have wilted, stirring occasionally.
Sprinkle the flour over the top and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
Slowly pour chicken broth into the pot, whisking all the while to incorporate everything smoothly.
Stir in diced tomatoes with their juices and tomato paste. Increase heat to medium and bring to a boil, stirring occasionally and scraping the bottom of the pot.
Reduce heat to low, then stir in honey and cream. Cook for 5-10 minutes, or until soup is hot throughout, stirring and scraping the bottom of the pot occasionally. Do not let the soup boil with the cream, as it can both scorch and curdle. Serve hot, with extra chopped fresh dill for garnishing individual bowls.