Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.

Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes, rinsed and drained cannellini beans, and vegetable broth. Stir well to combine all ingredients.

Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and vegetables to become tender.

For a creamier texture, use an immersion blender to partially blend the soup, leaving some bean and vegetable chunks for texture, or blend completely smooth. Alternatively, carefully transfer about half of the soup to a standard blender, blend until smooth, and return to the pot.

Stir in the heavy cream. Heat through for 2-3 minutes, but do not boil after adding cream. Season generously with salt and freshly ground black pepper to taste.

Ladle the Creamy White Bean Tomato Soup into bowls. Garnish with fresh chopped basil and a drizzle of olive oil, if desired. Serve hot with crusty bread.