Peel and chop the garlic. Heat clarified butter in a pot. Sauté garlic and soup vegetables in it
Stir in the tomato paste and flour and sweat. Add tomatoes together with liquid and approx. 1/4 l water, bring to the boil. Stir in stock. Let everything simmer at low heat for about 10 minutes
Puree the soup or possibly pass it through a sieve. Heat again and season to taste with salt, pepper, paprika and sugar
Whip cream until semi-stiff and season with gin. Soup with each
Arrange 1 cream stain. Garnish with basil if desired. Sprinkle with pepper