Boil and peel tomatoes and blend tomatoes with 4 cups of water, strain and let it simmer on slow flame for 10 minutes. Add a spoonful of corn flour to bring thickness to the soup stock.
Add tomato ketchup, pineapple juice, vegetable stock, balsamic vinegar, brown sugar, salt, white pepper and cook for another 4-5 minutes.
Add in fresh basil to soup and stir well
Serve hot with a dollop of boiled barley and parsley leaves.
You may give a nice twist to your tomato soup by adding fresh Dill or corns instead of Barley as per your choice. This would be a distinct taste to your soup.