Begin by preparing the tomatoes: blend the fresh tomatoes into a smooth puree and set them aside. Next, combine the garlic and shallots in a blender, adding a splash of water to achieve a silky paste.

Heat a large stockpot over medium heat and pour in the cooking oil. Add the garlic-shallot paste and sauté gently, stirring frequently, until fragrant and the raw edge has mellowed. Stir in the pureed tomatoes and cook for a few minutes to intensify the flavor.

Pour in the water, followed by the tomato paste. Stir well to dissolve the paste and combine all the elements. Allow the soup to come to a boil, then lower the heat to maintain a gentle simmer. Add bay leaves, if using, to enhance the aroma.

Cut the beef into even 1.5-inch cubes, ensuring they are uniform for even cooking. Heat a separate skillet or pan over high heat and add the cooking oil. When the oil is shimmering hot, place the beef cubes in a single layer and sear each side until browned and caramelized. This step locks in the juices and adds a deep, savory layer to the dish.

Once the beef is evenly seared, sprinkle sugar and black pepper over the meat. Let the sugar caramelize slightly, releasing a delicate sweetness, while the black pepper’s aromatic oils bloom.

Deglaze the pan with water, scraping up the browned bits stuck to the bottom—these add exceptional flavor. Transfer the beef and its juices into the simmering tomato soup. Stir gently to combine.

Cover the pot and let the soup simmer over low heat for approximately 1.5 hours. During this time, the beef will become tender, and the flavors will meld into a rich, savory broth. Taste the soup near the end of the cooking time and season with salt as needed to balance the flavors.

Once ready, the soup will be robust, velvety, and infused with the depth of slow-simmered tomatoes and perfectly tender beef.