Cut onions, tomatoes, carrots and garlic in large chunks.

In your soup pot, saute onion, garlic and carrots for 3-4 minutes, until onions are transparent.

Add tomatoes, soup stock, basil and salt. Cook for 1 hour.

Now blend the soup into a thin paste with immersion blender.

Strain the soup in a coarse strainer to remove tomato seed and other solids.

Cook for 10 minutes on medium low flame. Cover the soup.

Add water as much required, to adjust thickness of soup.

Add lemon juice, soy sauce, sugar and pepper. Adjust the soup flavor as per taste.

Just before serving add fresh cream.

Serve hot with baked or fried croutons.