Creamy Tomato Soup

Peel the onion and chop it coarsely. Peel the celery and carrots, cut them into approximately 1 cm cubes. Peel the garlic and crush it with the flat side of a knife.

In a pan, heat about 60 g of oil over medium heat. Add the carrots and celery and sauté them for 3 minutes, stirring frequently. Add the garlic and sugar and cook for 1 minute, stirring constantly. Add the onion and sauté for 5 minutes. Add the tomatoes, then season with salt and pepper. Mix well and cook uncovered for 10 minutes over medium heat.

Then tear the basil leaves into the soup, pour in the cream and cook for another 5 minutes. Remove from heat and add the remaining oil, the cold, diced butter, and mix everything thoroughly.