In a large soup pot over medium heat, heat the olive oil then add the onions and crushed red pepper. Sauté the onions until soft (3 to 4 minutes).
To the pot, add the carrots, minced garlic, and Italian seasoning. Continue to cook, stirring often until the carrots soften (approximately 5 minutes).
Add the dry white wine. Stir occasionally as the liquid in the pot reduces (approximately 4 to 5 minutes, or until the liquid has reduced by one third).
Add the crushed tomatoes, vegetable broth, basil (keeping a leaf or two for garnish if you want), and Sriracha sauce. Stir to combine, then bring the soup to a quick boil. Once boiling lower the heat to low and simmer the soup for 20 to 25 minutes.
Add salt, pepper, and additional Sriracha, or crushed red pepper to taste. Garnish with basil (optional) and serve immediately.