Preparation

• Heat the olive oil in a heavy-bottomed pot with a lid, like a Dutch oven, over medium heat.
• Once the oil is hot, add the diced onion and carrots. Season with Kosher salt and ground black pepper to taste. Cook until the vegetables soften slightly, about 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. Stir 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 very tender.
• Carefully transfer the soup to a blender. Blend in batches if needed, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a kitchen towel while blending. Once smooth and creamy, return the soup to the pot.
• Alternatively, 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 if desired.
• Serve with a piece of crusty bread or a gooey mozzarella grilled cheese sandwich. Enjoy!