To skin the tomatoes:
Using a shape knife, cut small crosses at opposite ends of the tomatoes. Place in a medium saucepan with enough boiling water to cover them. Boil for about 30 seconds; strain and immediately place into bowl of iced water to stop the cooking process. Peel away the skin and roughly chop the tomatoes.
In a medium saucepan, sauté onions and garlic in water for about three minutes. Add the chopped tomatoes, tomato paste, bay leaf and black peppercorns. Bring to a boil, reduce heat and cover with a lid. Simmer 30 minutes then discard bay leaf. Taste for seasoning and add a pinch of salt if needed.
Process your soup in a blender or food processor. It keeps in the fridge for 2 days and in the freezer for up to two months.