In a large pot over medium heat, add a splash of olive oil, then toss in 1 chopped onion and 1 diced carrot. Sauté for about 5–7 minutes until the vegetables are softened and the onion becomes translucent.

Stir in 2 minced garlic cloves and continue to sauté for an additional 1–2 minutes, just until fragrant.

Pour in 2 cans of crushed tomatoes and 2 tablespoons of tomato paste, then add ½ cup of white wine if desired. Stir everything together, then bring the mixture to a gentle simmer for about 15 minutes.

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

Return the blended soup to the pot over low heat, adding 1 cup of heavy cream. Stir continuously for about 5 minutes until heated through.