Heat the olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat.

Once the oil is hot, toss in the diced onion and carrots. Season with 1 teaspoon kosher salt and a pinch of ground black pepper. Sauté for about 5-6 minutes until the vegetables start to soften.

Add in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste turns brown and the garlic releases its scent.

Stir in the fresh basil and thyme, followed by the crushed tomatoes, vegetable broth, and wine (if using). Mix well and bring it to a boil. Then, reduce the heat and let it simmer gently for about 15 minutes, covered partially.

Once the veggies are tender, carefully transfer the soup into a stand blender, working in batches for safety. Cover the opening of the lid with a thick kitchen towel while blending until the soup is smooth and creamy. Alternatively, blend straight in the pot with an immersion blender.

Stir in the heavy cream (or your chosen alternative) and bring the soup to a gentle heat, stirring occasionally until warmed. Adjust the salt and pepper to taste.

Ladle the soup into bowls, garnishing with cracked pepper, a sprinkle of red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey grilled cheese sandwich. Enjoy!