1. Add carrots, tomatoes, broth, onion, tomato paste, Italian seasoning, garlic, salt, pepper, paprika, basil, and red pepper flakes if using to a 4-5 litre dutch oven or soup pot. Bring to a simmer over medium-high heat.
2. Reduce heat to medium and simmer, covered, stirring occasionally, until vegetables are very tender (roughly 30 minutes).
3. Puree soup with an immersion blender or in batches in a blender or food processor that can process hot liquids (or cool before blending).
4. Stir in cream and serve with Parmesan cheese and fresh herbs as desired.