In a pot or kadai, add in chopped tomatoes, onion, ginger and garlic paste, kashmiri red chilli powder, little salt (check and adjust salt at the end) and about a litre of water or chicken/ veg stock.....cover and cook for 30 minutes and let it cool at room temperature.

When it cools, pour it in a mixer jar or blender jar and puree everything and strain it in the same pot / kadai for a smooth soup. Put on the flame and bring it to boil. Add in Italian seasoning.

Make the Cornflour slurry ready....add it in the boiling tomato soup....stirring simultaneously so that no lumps form...let it boil for about 2-3 minute more so that it thickens up....almost at the end add the butter too...check salt...add in if needed. Pour it in bowls and serve it with soup sticks, croutons or simply with a freshly toasted Garlic Butter bread (Link for the Garlic Bread is given below).