In a large non-reactive soup pot, add the olive oil, onion, celery and garlic. Sauté over high until translucent and tender.
Add the white wine, paprika and thyme. Simmer for five minutes.
Add the tomatoes, cream, half and half, Worcestershire and tabasco. Bring to a simmer.
Simmer for 30-45 minutes, stirring occasionally.
Add the basil and parsley.
Puree until smooth either in a blender in batches or in the pot with an immersion blender.
Enjoy on its own or with a grilled cheese for that classic pairing!