Heat up the EVOO in a large pot on medium heat.
Pour the celery, onions and peppers in. Let it cook until the onions are transparent. Add in the rosemary and garlic to cook for another 60 seconds.
Pour the tomatoes and wine in. Simmer for 10 minutes.
Pour in the bay leaves and vegetable stock. Keep simmering for 25 minutes.
Take out the bay leaves and pureè the soup until it gets nice and smooth. Adjust spices as you wish.