Creamy Tomato Soup

Instructions

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Strain the soup, add salt and stir, if needed. Garnish each serving with 1 tablespoon of olive oil and basil leaves.
• 5
  We can blend the soup in a classic blender, after which we can strain it through a fine sieve. Optionally, we can adjust the soup's density by adding a mixture of 200 ml boiling water and cream. You need a hand blender to prepare the soup. You need a strainer to prepare the soup.