Finely chop thyme, rosemary, oregano or marjoram, and basil. Discarding stems of all the herbs. Place the chopped thyme, rosemary, and oregano or marjoram in a bowl with salt, whole black peppercorn, and crumbled bay leaves. When the onion mixture is translucent and/or softened add the herbs to the pot with port or burgundy. Stir well, cover, and simmer for 5-10 minutes.
2
Add one can of diced tomatoes to the soup pot. Stir well again. Cover and increase heat to a high flame. When the contents begin to boil, reduce heat to medium and simmer for 30-45 minutes. Stirring occasionally to keep the soup from scorching to the bottom of the pot.
3
Remove the pot from the flame and allow the contents to cool until easy to work with. In a food processor, puree in batches, press through a strainer and discard any bits left in the strainer. If the puree is too thick add 1 cup of vegetable stock to each batch in the food processor while pureeing the soup contents.
4
Clean the pot and return the pureed soup to the pot. Pour into the pot the second can of diced tomatoes and the chopped basil.
5
Stir well, set over medium heat and allow the soup to reach a simmer. Remove the pot from the heat, cool for 10 minutes, pour the contents into a plastic or glass 2-quart bowl, and store in the refrigerator, uncovered, for 24 hours to help the flavors marry.
6
When serving reheat the soup over a medium heat until it begins to simmer. Serve immediately garnished with freshly shredded Parmesan and a whole basil leaf.
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