Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.

Then add in tomatoes and salt. Stir and cook until soft.

Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.

Discard the basil & bay leaf.

Add the mushy tomato mixture along with the juices to a blender jar.

Pour 1 cup water or stock and blend smooth.

Place a sieve over a pot & transfer the blended tomato soup to it.

Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.

Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.

Stir constantly and boil until slightly thick.

Add sugar & more salt if desired. Simmer until it reaches a desired consistency.

Next add herbs & pepper. Cover the soup & turn off the stove.

Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.

Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.

Spread butter on the bread slices and toast them on a medium heat until crisp.

Then cut them to bite sized pieces.