In a large pot, heat a splash of olive oil over medium heat. Add finely chopped onion and diced carrots, sauté for about 5-7 minutes until softened.

Stir in the crushed tomatoes and tomato paste, then add a splash of white wine, cooking for 2-3 minutes. Finally, add the vegetable broth and let it simmer on low heat for 15 minutes.

Remove from heat and blend the soup until smooth using an immersion blender.

Return the blended soup to low heat and stir in your choice of heavy cream or plant-based milk.

Season to taste with salt and pepper. Add a pinch of sugar if the soup is too acidic.