Heat the oil in a saucepan. When the oil starts to get hot, add the bell pepper, onion and celery. Cook, stirring occasionally, until the peppers start to change color. Add the butter and let it melt. Once the butter has melted, add the flour and cook five minutes more, stirring occasionally.
While the butter is melting, dissolve the vegetable bouillon in the hot water. Add the tomatoes and stir well. Add the pepper, Tabasco and Worcestershire sauces. Using a hand held blender or in a food processor, mix on high until all the vegetables are smooth. Add the cream, half-and-half and basil. Blend again, this time just till the basil is chopped fine.