Heat butter in a stockpot and add the garlic, chilli, onion and celery.

Sauté till the onions are softened, then add the tomatoes, sugar and season with salt.

Cook covered on medium heat till the tomatoes are softened, then add the tomato paste and vegetable stock.

Bring to boil and then gently simmer for at least 40 minutes.

Cool slightly and then blend using a hand blender or processor.

Return to heat, bring to boil and season with salt and black pepper.

Mix the cornflour with milk (make sure there are no lumps) and add to the soup.

Stir well to combine and remove.

To serve, pour into bowl and garnish with cream and rosemary sprigs.

Serve with grilled breadsticks