To skin the tomatoes:
Using a shape knife, cut small crosses at opposite ends of the tomatoes (head and heal).

Place in a medium saucepan with enough boiling water to cover them.

Boil for about 30 seconds so they don't cook. You will see the skin start to pull away from the flesh.

Strain and immediately place into a bowl of ice and add water to cover the tomatoes. This stops the cooking process.

Peel away the skins and roughly chop the tomatoes.

Discard the water and ice cubes.

In a medium saucepan, sauté onions and garlic in 2/3 cup water for about 3 minutes.

Add the chopped tomatoes, tomato paste, bay leaf and black peppercorns.

Bring to a boil on medium-high heat.

Reduce heat to medium and cover with a lid.

Simmer 30 minutes then discard bay leaf.

Taste for seasoning and add a pinch of salt if needed.

Carefully, process your soup in a blender or food processor.

This soup keeps in the refrigerator for 2 days and in the freezer for up to two months.