Add bay leaf, cloves, peppercorns and sauté for a few seconds.
Add ginger garlic paste and sauté for a minute or till the raw smell of garlic goes away.
Add tomatoes and apple.
Add basil leaves, sugar, salt and mix well.
Add about 1 cup water or veg. stock, close the lid and cook till 2-3 whistles. Adjust water ½ cup more or less as per your preferred consistency.
Switch off the flame and let the pressure go on itself.
Open the lid and let the tomato apple mix. cool then blend to fine puree in a blender or use hand blender for ease.
Check the seasoning and adjust as required. You can add a dollop of butter and serve hot.
Instant Pot Method
Switch on the Instant Pot on SAUTE MODE for 5 mins.
Add oil, then add whole spices, ginger and garlic paste and sauté for a min.
Add tomato and apple pieces, basil leaves, then veg. stock or water, salt.
Cancel the SAUTE mode , close the lid and set the PRESSURE COOK Mode ON for 5 mins.
When the timer goes off, wait for a min. then do Quick Release Pressure (QRP).
Take out bay leaf an cinnamon stick and then blend the soup to fine consistency using a hand blender or in a blender.
Add more seasoning as per your preference and and serve hot.
Notes
You can use Canned Tomatoes instead of fresh ones.Substitute dry basil seasoning instead of fresh basil leaves. Or you can use Italian seasoning if you prefer.