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Add butter and olive oil to a Dutch oven, or a large heavy pot, over medium heat. When butter has melted, add onion, garlic, and red pepper flakes. Sauté until onions are lightly-brown and fragrant.
Add canned tomatoes to the pot with all their juices. Season with thyme, salt and pepper. Add basil leaves to the pot. Stir well.
Allow the soup to simmer uncovered for 25-30 minutes. Add olive oil and stir. Do a taste test. Add more salt, if needed.
Transfer the soup to a blender and process until smooth. Return the soup to the pot.
Ladle the soup into bowls. Garnish with a drizzle of olive oil, black pepper, a swirl of heavy cream or a dollop of sour cream, a generous sprinkle of Parmesan, and a scattering of torn basil leaves.