Cream of tomato soup

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

Put 60 g of oil into a saucepan and let it heat over medium heat, add the carrots and celeriac and sauté everything for 3 minutes, stirring often. Add the garlic and sugar and keep over the heat for 1 minute, stirring continuously. Add the onion and cook for another 5 minutes. Add the tomatoes, salt, and pepper, stir, and cook uncovered for 10 minutes over medium heat.

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