First rinse the tomatoes really well and keep aside. Remove the stems if there are any

In a saucepan or pot take enough water (approx 5-6 cups). So that the tomatoes get immersed completely.

Add 1 teaspoon salt to the water and bring the water to a rolling boil.

Add the tomatoes and switch off the fire. Close the saucepan or pot with the lid.

Let the tomatoes be immersed in the hot water for 20-30 minutes.

Drain the water and let them become warm or cool down.

Once the tomatoes become warm or cool down, then peel them.

Then directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar.

Blend the tomatoes to a smooth puree. Keep aside.

Make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.

Now in a pan add the tomato puree. Stir and then add water, salt and pepper.

On a low to medium flame, let the soup come to a gentle boil.

Stir the corn flour paste. Stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.