Good for you Creamy Tomato Soup

This was SOOO good! I am not even much of a tomato soup fan, but this was delicious. The only problem was it didn't make enough for leftovers. It barely made enough to give each of my family members a small bowl full. So next time I will double or triple the recipe.

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 (14 ounce) cans Italian style diced tomatoes, undrained
2 cups chicken broth or stock
pinch of red pepper flakes
1 teaspoon balsamic or red wine vinegar
1 teaspoon honey
3/4 cup evaporated skim milk, or 4 ounces 1/3 less fat cream cheese (I used the low-fat cream cheese)
chopped fresh basil or parsley for serving (oops, forgot this)

In a large pot, heat oil over medium high heat. Add onion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) [I used my immersion blender, but I didn't blend until everything was perfectly smooth. There were little chunks of carrot still and I liked it like that). Soup can be made up to 2 days ahead of time to this point. Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley, and hopefully some warm focaccia.