Creamy Tomato Soup

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

In a saucepan, heat 60 g of oil over medium heat, add the carrots and celery, and sauté for 3 minutes, stirring frequently. Add the garlic and sugar and cook for 1 minute, stirring continuously. Add the onion and cook for another 5 minutes. Add the tomatoes, salt, and pepper, stir, and cook for 10 minutes over medium heat, uncovered.

Then add the torn basil leaves to the soup, pour in the cream, and let it simmer for another 5 minutes. Remove the soup from the heat, add the remaining oil, the cold butter cut into cubes, and mix everything well.