You can add more vegetables, spices or can even add cream( i haven’t use any cream here as want to prepare a light soup).
Onion- 1 chopped
Garlic- 4 pods
Butter- 1 tbsp
Black pepper- 1/2 tsp
In a pressure cooker add tomatoes and carrot, pressure cook them for 2-3 whistles or else in a pan take sufficient water add them and cook till soft(don’t throw that water).
Take a pan put butter add bayleaf, garlic and saute for a minute followed by onions. When onions turns slightly brown take them from the burner.
In a blender add onions, tomatoes and carrot you can blend it to soft paste consistency or slightly lumpy one.
Put it in the pan and cook until first boil, now add salt, pepper and 1 cup water or stock. Let it simmer on a low flame for 20-25 minutes.
Here you can add 1 tsp cornflour mixed in water if you want a thicker consistency.
Gently toast the bread on a pan until crispy and garnish the soup with bread croutons, herbs and cream.