Rinse and quarter the tomatoes. Rinse, trim, and slice the celery. Peel and chop the shallot, then sauté with the celery in the oil. Add the tomato, sprigs of herbs, peppercorns, bay leaf, sugar, and the broth. Season to taste with salt. Bring to a boil, reduce the heat, and cook for 45 minutes over low heat. Pour through a strainer lined with cheesecloth. Don't press down on the contents, as this will make the broth cloudy. Place the broth back into the pot.
Peel, trim, and finely chop the carrot and celery.
Bring the broth to a boil, then add the vegetables. Simmer for 1-2 minutes, then sprinkle with a few drop sof olive oil. Season to taste with salt, divide into glasses, and serve.