n a pressure pan add tomatoes, onions, garlic and bay leaf. Add enough water and pressure cook for 10 mins. Remove the bay leaf from the cooked tomato mixture, cool down the mixture and make puree in the blender. Heat butter in a deep pan, add the tomato puree and water to make the soup thin as required. Season with salt and pepper. If required add cream to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.