Heat olive oil in a heavy-bottom pot over medium heat. Add diced onion and chopped carrot, seasoning with salt and pepper. Sauté for 5 to 6 minutes until softened.

Stir in minced garlic, tomato paste, and red pepper flakes, cooking for 1 to 2 minutes until fragrant.

Add thyme, crushed tomatoes, and vegetable broth to the pot. Pour in white wine if using, bring to a boil, then simmer for 15 minutes.

Blend the soup until smooth using a blender or immersion blender.

Return the blended soup to low heat and gradually stir in heavy cream.

Adjust seasoning if necessary, serve hot with fresh basil and additional garnishes.