Heat olive oil in a heavy-bottomed pot over medium heat, add onion and carrots, season with salt and pepper, cooking for 5-6 minutes until softened. Stir in garlic and tomato paste for 1-2 minutes.

Add basil, thyme, crushed tomatoes, and vegetable stock, along with the optional white wine. Bring to a gentle boil, then lower heat and simmer, partially covered, for 15 minutes.

Blend the soup until smooth, either in batches or using an immersion blender directly in the pot.

Return blended soup to low heat, stir in cream or plant-based milk, and adjust seasoning as needed. Heat until warmed through.

Ladle soup into bowls, garnishing with black pepper, red pepper flakes, and basil leaves, serving with crusty bread or grilled cheese.