Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes, until the tomato paste browns and the garlic becomes fragrant.

Add the basil, thyme, crushed tomatoes, vegetable broth, and wine to the pot, stirring to combine well. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes, until the vegetables are completely tender.

Carefully transfer the soup to a stand blender. Work in batches, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a thick kitchen towel while blending. Once smooth and creamy, return the soup to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot.

Stir in the cream (or milk of choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust seasoning to taste.

Ladle the soup into individual bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with a piece of crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy!