Add the oil to a pan over medium heat and sauté the garlic, onion, and celery until the garlic is golden and the vegetables are translucent.
Add the red pepper, thyme, marjoram, and wine and cook until the mixture is reduced by half.
Add the tomatoes with their juice and bring the mixture to a boil. Reduce the heat to simmer, add most of the basil, and let it simmer for about half an hour, stirring occasionally.
For a less chunky soup, carefully transfer the mixture to a food processor or blender, leaving space at the top, and puree it while holding down the lid.
Return the mixture to the pan, add the vegetable broth, and bring to a boil, then reduce the heat and simmer for a few more minutes.
Ladle the soup into bowls, garnish with the remaining basil, and serve with crusty artisan bread or rolls.