In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 2 diced carrots, seasoning with a pinch of salt, then sauté for 5-6 minutes until softened and translucent. Stir in 2 minced garlic cloves and 1 tablespoon of tomato paste, cooking for an additional 1-2 minutes until fragrant and the paste darkens slightly.

Next, stir in 1 teaspoon of crushed red pepper flakes (if using), 1 tablespoon of fresh basil, 1 teaspoon of fresh thyme, and a 28-ounce can of crushed tomatoes. Pour in 4 cups of vegetable stock and ½ cup of dry white wine (optional). Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, partially covered, until the vegetables are tender and the flavors meld.

Once the soup has simmered, carefully transfer it to a blender in batches, if necessary. Blend until the mixture is completely smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot for a more rustic texture.

Stir in 1 cup of heavy cream or your favorite plant-based milk, and continue cooking over medium-low heat until the soup is warmed through, about 5 minutes. Taste and adjust the seasoning with kosher salt and ground black pepper.

Ladle the soup into warm bowls, garnishing with cracked black pepper, a sprinkle of crushed red pepper if desired, and fresh basil leaves.