In a saucepan bring water to boil on high heat. Crumble and add the Maggi stock cube. Turn heat off and keep aside.
In another saucepan, add olive oil and butter. Heat on medium-low flame until warm.
Add onions, garlic, celery and carrots. Sauté for 5 minutes. Cover and cook on low flame for 8 - 10 minutes; stir occasionally.
Add tomato paste, tomato, bay leaf and red chilli flakes. Sauté for 5-8 minutes.
Add the canned tomatoes along with the liquid, sugar, salt and the stock water. Stir through. Cover and cook on simmer until the carrots have softened.
Turn heat off and let cool.
Using a blender blend together until smooth.
Pour the soup back into the pan and reheat on a low flame for 10 minutes.
Taste seasoning and adjust accordingly.
Serve in individual soup bowls.
