Take 1 kg ripe tomatoes. Wash them nicely and cut them into small pieces. (Pro tip: I prefer using red hybrid tomatoes for this recipe as they are less tangy, give more pulp, and cook faster.)

Finely chop 1 piece of onion, 10 pieces of garlic cloves, 1 piece of leek, 1 piece of ginger and ½ piece of carrot. Keep them aside.

Heat 2 tbsp of olive oil in a pressure cooker. Then add 2 pieces of bay leaves along with 30 pieces of black peppercorns. When the pepper crackles, add the chopped vegetables and fry for a minute or two on a high flame. (Pro tip: Frying the vegetables on a high flame removes the raw smell, especially from the onions, faster).

Add the tomato pieces and 1 tsp of salt. Stir continuously to cook the tomatoes on a high flame for about 2 minutes. Then reduce the flame to medium and cook the tomatoes further for another 7 to 8 minutes until they become mushy. (Pro tip: Do not add water at this stage, or else the tomatoes will taste bitter).

Check the doneness. Now add 1 liter of water. Mix nicely and cook until the water reduces.

Then add 5 pieces of basil leaves in it. Put the lid on the pressure cooker and cook it for up to 2 whistles, or up to 5 to 6 minutes, whichever is earlier, on a high flame.

When done, remove the lid and discard the basil leaves. Strain the soup. Squeeze the juice from the pulp as well.

After squeezing the juice, transfer the pulp to a mixer grinder and make a smooth paste.

Strain the paste again to remove the remaining seeds, if any. Mix well. (Pro tip: Making a paste of the pulp, straining and adding makes the soup clear and consistent without needing corn flour or maida).

Put the soup back into the pressure cooker again and add half a tsp of salt to it. Mix and bring to a boil.

Add 3 tsp of tomato sauce to it. Mix, stir continuously and cook for another 3 to 4 minutes on a medium flame. Transfer it to a soup bowl.

Your tasty and healthy homemade tomato soup is ready. Garnish it with fresh cream and serve with freshly made croutons.