1Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
2Add the canned tomatoes, stock, wine, worcester, balsamic and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
3Remove from the heat and allow to cool down. Purée the soup in batches in a food processor. Strain through a coarse sieve and add a little extra stock, if desired.
4Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.