Wash the tomatoes, blanch them in a sauce pan till the outer skin peels off. Switch off the flame and let it cool.
Grind the tomatoes to a smooth puree without any chunks and set aside.
Melt butter in a pan and add bay leaves, cinnamon and cloves. Once they start spluttering, add chopped onions, carrot, and garlic to the spices and fry them until golden brown.
Add the pureed tomato and mix well. Add vegetable stock/water and boil for 5 minutes in low-medium flame.
Once the soup is think, add pepper powder, and salt. Turn of the stove and let it cool
Using a hand blender, blend the chunky soup till smooth. Add more vegetable stock if it is too thick. Add fresh cream/grated butter and mix well.
Serve warm with bread toast.
