To peel the skin of the tomato – cut a very shallow X on the bottom of the tomato. This will aid in the actual peeling of the tomato later in the process.

Place a pot of water on the stove and bring it to a boil. Then, drop the tomatoes into the boiling water.

Remove it after 30 seconds or when the skin begins to peel and blanch in cold water.

The tomato should still be very firm, with the skin wrinkled and hanging off it slightly.

Begin peeling the tomato. Peel the skin off with your hands.

Roughly chop the peeled tomatoes.

Finely chop the onions and carrots and mince the garlic.

Heat olive oil in deep pan and sauté the minced garlic, black peppercorns and bay leaves for a minute or two.

Add the chopped onions and carrots and cook for 3 - 4 minutes.

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Add the chopped tomatoes, sugar, salt and 1 cup of water.

Cover and cook the tomatoes on a low flame till they are soft and mushy. Approximately 15 - 20 minutes.

Add the vegetable stock cubes and 2 cups water. (If you have fresh vegetable stock you can use that).

Add the tomato puree and water according to the consistency of the soup that you require and bring to a boil. Keep the soup aside to cool.

Remove the bay leaves and black peppercorns and blend the soup in a mixer and strain to remove the seeds.

Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface.

Taste a spoonful and add a pinch of salt if required.

Pour into a serving bowl and add freshly ground black pepper powder.

Serve with garlic bread.