In a large soup pan melt the butter over medium heat. Add the chopped onion, garlic and celery; saute for 10 minutes or until the veggies become a bit tender. Add all of the herbs and spices, stir well; then add the wine and tomatoes. Bring to a medium boil then lower to a simmer, cover, and cook for 30 minutes.

Remove the pan from the heat. Using an immersion blender, process the soup until it begins to become smooth. Add milk, then blend again until smooth. Serve hot in large bowls with grated cheese and some nice bread and olive oil.