In a large pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.

Stir in the can of whole peeled tomatoes and the brown sugar.

Add broth and bring to a bubble. Reduce heat, add fresh thyme, and let it simmer partially covered for 15-20 minutes.

Use an immersion blender (or a regular blender) to blend the soup until smooth.

Return the blended soup to the pot, stir in heavy cream, and season with salt to taste.

Add ravioli and cook until they float to the top.

Ladle into bowls, garnish with fresh basil, a drizzle of cream, and a sprinkle of black pepper.