Add the olive oil and unsalted butter to a large pot and let the butter melt. Place the celery, onion, carrot, sugar, garlic powder, red pepper flakes and paprika if using, sea salt and freshly ground pepper in the pot. Sauté until the onion is translucent about 5-7 minutes over medium heat,
Add the garlic, parsley, and basil to the pot. Stir to combine and cook for another 2 minutes.
Include the diced & fire roasted tomatoes with green chiles, fire roasted red peppers, chicken broth, and bay leaves in the pan. Stir to combine and reduce to medium-low heat. Cover the pot and simmer for 30 minutes.
Use the immersion blender to mix together until smooth and creamy. Add the heavy cream and mix well.
Garnish with fresh parsley, basil, or additional heavy cream. Enjoy!