Saute onions with butter, dill, and oregano in a 4 qt. saucepan until onions are softened.
Add flour, cook and stir for 2 minutes.
Add tomatoes, chicken stock, and V-8, whisking in gradually to prevent lumping. Add chopped parsley, salt, and pepper and bring to a boil, then reduce heat and simmer for 15 minutes.
Next, use a blender to puree the bisque. This is best done in 2 batches. Place the first batch in a bowl when finished, then puree the remaining soup. (An immersion blender will work also). When finished, return the bisque to the saucepan and reheat, then stir in the honey and cream.
Serve hot and garnish with a drizzle of cream, and chopped parsley or fresh dill if desired.