Melt the butter in a large saucepan over medium-low heat. Add the onion and garlic, and cook until the onion is translucent, about 6 minutes.
Add the wine, and cook until most of the liquid has evaporated, about 1 minute. Add tomatoes, broth and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.
Using a slotted spoon, remove the herbs. Purée the soup in small batches until smooth. Return the soup to the pan, and slowly pour in the half-and-half, stirring constantly. Season with salt and pepper.
MAKE THE EYEBALLS:
Using a small melon baller, scoop out a hole from each mozzarella ball. Halve each pimiento-stuffed olive crosswise. Place a half, cut-side-out, in the hole in each mozzarella ball to make eyeballs.
MAKE THE BUGS:
Use a toothpick to pierce each Kalamata olive 3 times (all the way through to the other side). Insert a piece of rosemary into each hole to make six legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
Ladle the hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on the rim of each bowl.
*Both kalamata olives and the fresh mozzarella balls can be found at Trader Joe's or other specialty markets, and they can be found in the majority of mainstream grocery stores too.