Instructions
1-Add the olive oil to a large,: 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.
2-Add the basil, thyme, roasted red bell: 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.
3-Using an immersion blender, blend the soup: 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.
4-Pour the cream, milk, or plant milk: 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.
5-Serve immediately, ladling the soup into individual: 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!