Good for you Creamy Tomato Soup

I had forgotten about this wonderful tomato soup recipe.  I'm glad I clicked over to link the focaccia bread to its original source.  As I recall, I made this soup and declared it my favorite tomato soup ever.  I'll be making it again.  Maybe tonight...with focaccia bread...even though we had focaccia bread last night....it's autumn so bread with every dinner is appropriate, right?

Good for you Creamy Tomato Soup

Estimated Cost: $5.50 for four servings

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

chopped fresh basil or parsley for serving

In a large pot, heat oil over medium high heat. Add oniion 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!) 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.