Early in the day, put the chopped basil leaves in a small bowl. Scald the cream in a small saucepan and pour it over the basil. Let steep 1 hour, then strain the cream and chill deeply. In a food processor, puree the chopped tomato, stock, milk and honey until very smooth. Transfer the puree to a bowl, and season with salt and pepper. Chill deeply. When ready to serve, whip the basil cream. Ladle the chilled soup into chilled glass cups or stemmed glasses. Dollop each serving with the whipped cream and top with a fresh basil leaf.