1. Heat olive oil in a large pot over medium heat.

2. Add onions, carrots, and celery to the pot and cook until softened, about 5 minutes.

3. Stir in garlic, dried basil, dried oregano, and red pepper flakes. Cook for an additional 1 minute.

4. Add canned tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.

5. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.

6. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.

7. Season with salt and pepper to taste. Serve hot.