1. Heat some olive oil in a pot.

2. Add onions, garlic, and celery and sauté until soft.

3. Add tomato paste and cook for a short time.

4. Pour the dry red wine into the pot and let it simmer for a while.

5. Add vegetable broth, bay leaf, and thyme.

6. Let the soup simmer for about 20 minutes until the vegetables are tender.

7. Remove the bay leaf and blend the soup with an immersion blender.

8. Season the soup with salt, pepper, and a pinch of sugar.

9. Serve the red wine soup hot and garnish with fresh herbs if desired.