In a pressure cooker/pan, heat the olive oil. Once it is warm add the chopped onions and fry for a couple of minutes. Also, add a little salt (about ⅛th of a spoon) and a pinch or two of sugar. The salt is added to quicken the cooking of onions and I added the sugar to caramelize the onions. This process gives a very good flavor to the soup. It may take up to 8-10 minutes for the onions to brown completely. The onions will start sticking to the pan, so at this time you can add a couple of tablespoons of the vegetable broth or water to de-glaze the pan.

Then add the diced carrots and ginger and fry for a couple of minutes. Carrot or beet is added to give a nice color to the soup. It is purely optional.

Add the chopped tomatoes, some more salt (about a teaspoon) and a pinch of pepper; fry for a couple of minutes.

Now add about 3 cups of the vegetable broth or water and stir all the ingredients together. Close the cooker lid and cook for 1 whistle.

Once the pressure is released, open the lid and blend the tomato mixture with an immersion blender. If you do not have an immersion blender then wait for the soup to cool completely and then puree it in a food processor or a blender/mixie. If it is not cool enough when you blend it, be prepared to spend the rest of the day cleaning the kitchen because it is going to splash out like crazy. Don't tell me that I didn't warn you!

Puree the soup as smooth or as chunky as you want it to be. It's all personal preference. I like my tomato soup smooth, creamy and velvetty. Add some more broth/water to get the consistency you like. Also, season it with salt and pepper to suit your taste. Simmer it for a couple of minutes in the low heat and serve the soup warm with some breadsticks or crackers.