In a large soup pot, sauté the garlic, yellow onion, and celery over medium heat until the onions turn translucent, approximately 5 minutes.
Add the thyme, oregano, red pepper flakes, and red wine and cook the mixture until reduced to half the amount.
Add in the diced tomatoes (juice and all) and increase the heat to high. Bring the soup to a boil, then reduce to low, add in the basil, and simmer for an hour. Stir occasionally.
Add in the vegetable broth and continue to simmer and stir for 10 more minutes.
Use a handheld food processor to get the soup to your desired texture, then serve.