Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 4-qt capacity) over medium heat. Once the oil is hot and shimmering, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper (if using). Cook 1-2 minutes longer, until the tomato paste browns and the garlic is fragrant.

Add the basil, thyme, roasted red bell peppers, crushed tomatoes, vegetable broth, and wine (if using) to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to low to maintain a gentle and steady simmer. Simmer for 15 minutes, until the veggies are completely tender.

Using an immersion blender, blend the soup until smooth and creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than ⅔ full and be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole and securely hold it in place as you blend the soup. Return the soup to the pot.

Pour the cream, milk, or plant milk of choice into the soup. Cook over medium-low heat, stirring occasionally, until the soup is warmed through. Taste and season with additional salt and ground black pepper as desired.

Serve immediately, ladling the soup into individual bowls and top with freshly cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. A piece of crusty bread never hurts, either. Enjoy!