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Add olive oil to a large pan or soup pot. Once hot, add onions and cook on medium low for 10 min, adding ¼ cup water if needed if onions are getting too brown.
Add kosher salt, black pepper, diced carrots. Cook another 3 min, then add vodka and minced garlic. Bring to simmer and let vodka bubble away until half the amount remains. Add Italian seasoning and red chili flakes, if using.
Add crushed tomatoes and broth, and bring to boil, then lower heat and gently simmer partially covered for 10 to 15 min. When carrots are tender, stir in cream. Blend (carefully) in blender in small batches, or use immersion blender. Lastly, top with fresh basil and serve with toasted bread topped with cheese.
To make the cheesy bread, spread with plant-based butter and top with parmesan and mozzarella cheeses. Then toast under broiler or in oven at 400 degrees F until cheese is melted.