Wash the tomato and green chili properly in water. Peel and wash the ginger. Grind finely the tomato, green chili and ginger. Put this tomato mixture in a utensil and heat it for 8 to 10 minutes.
Filter the boiled tomato paste in the soups filter.
Mix the corn flour in 2 tablespoons of water (there should not be any lumps). Now mix 1 cup water (we took less water earlier because lumps are easier to form in more water).
Put the butter in a frying pan and heat it. Add green peas and carrots and cook them for 3 to 4 minutes. After the vegetables become soft, mix cornflour water, filtered tomato paste, salt and black pepper in the frying pan. Add 400 gm water to the frying pan (or as per requirement). After it boils keep cooking for another 4 to 5 minutes. Turn off the burner and take out the soup in a bowl and garnish with cream.
The all time favorite hot Tomato Soup is now ready to serve and drink.