Classic Tomato Soup

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more. Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.