Good for you Creamy Tomato Soup

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. Rosemary Focaccia Estimated Cost: $3.50 for 12 wedges Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail. 2 teaspoons rapid rise yeast 1 teaspoon sugar 1 cup plus 2 tablespoons warm water (think baby bottle warm) 1 tablespoon olive oil 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh 3 cups flour (I use half whole wheat) For Top: 2-6 tablespoons olive oil 1/4 cup to 3/4 cup parmesan cheese additional chopped dried or fresh rosemary black pepper In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.