Good for You Creamy Tomato Soup

This is the best served with Focaccia Bread. If you do, start the bread first.

1 T. olive oil
1 onion chopped (I do more like 1/4 onion)
2 carrots, peeled and chopped
3 cloves garlic, chopped
1 (14 oz) cans Italian style diced tomatoes, undrained
2 cups chicken broth
pinch of red pepper flakes
1 tsp balsamic or red wine vinegar (I've used white vinegar and it was fine but balsamic is better)
1 tsp honey
3/4 cup evaporated milk or half and half or 4 oz cream cheese or (cream cheese is best)

In a large pot, heat oil over medium-high heat. Add onion and carrots and saute for 5 minutes. Stir in garlic and saute additional minute. Add tomatoes, broth, red pepper flakes, vinegar and honey. Season to taste with salt and pepper. Bring to a boil; cover and reduce heat to medium and simmer for 20 minutes or until all vegetables are tender. If you want a creamy soup (I know I do) transfer to bender and blend or use an immersion blender directly in the pot. Just before serving, add evaporated milk or cream cheese, or half and half. Warm through but do not boil. Serve with warm focaccia bread.