Add onion and carrot with 1 tbs olive oil into 4qt sauce pot, season with salt and pepper, cook until tender.
Add red pepper flake and garlic, sweat 1-2 minutes or until fragrant.
Deglaze with wine, cook 3-5 minutes until reduced by about half.
Add canned tomatoes, crushing as you add to the pan, season with salt and pepper.
Bring to a simmer cook and cook 15-20 minutes.
Add soup to blender or with stick blender, blend until smooth.
With blender running drizzle in CBD oil until well emulsified into soup, lightening the color and giving a “creamy” texture. Re-season with salt and pepper.
Eat as is or garnish with croutons of your choosing, homemade garlic/cheesy croutons would be amazing.