1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.