Saute onion, garlic, and basil chiffonade [1] in olive oil until onions are tender and light gold incolor.  Add wine and let cook down at medium heat, almost 10 minutes. Add tomatoes, red pepper flakes, and salt & pepper.  Simmer for about 12 minutes (or longer if you have the time!) stirring occassionally.  Then pulse mixture briefly in a food processor to obtain a creamy consistency.

 

Return to pot, whisk in cream & milk, and bring to a gentle simmer.  Drizzle each bowl of soup with olive oil & garnish with a fresh basil leaf.  Serve with crostini, garlic bread, or my personal favorite, a grilled cheese sandwich.