Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes, undrained
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup heavy cream
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

• Peel and dice the potatoes, finely chop the onion, peel and slice the carrots and mince the garlic.
• In a large pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté until onions are translucent.
• Add diced potatoes and sliced carrots to the pot. Stir and cook for 5 minutes to lightly brown the edges of the potatoes.
• Sprinkle dried thyme, dried rosemary, smoked paprika, salt, and black pepper over the vegetables. Stir to coat the vegetables with the spices.
• Pour in the can of diced tomatoes with their juices. Add vegetable or chicken broth to the pot.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the vegetables are tender.
• Use a blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids.
• Stir in the heavy cream or milk depending on preference, and let the soup simmer for an additional 5-10 minutes.

This creamy and hearty soup is perfect for colder weather, and the combination of potatoes and tomatoes gives it a rich and satisfying flavor. Adjust the thickness of the soup by adding more broth or cream according to your preference.