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, Dalda Olive Oil, vegetable stock, balsamic vinegar, white sugar, salt, white pepper and cook for another 4-5 minutes.
Add in fresh basil to soup and stir well
Serve hot with croutons and parsley leaves.
You may give a nice twist to your tomato soup by adding a dash of beetroot juice to your delicious soup and top it with sweet corns as well.