First rinse the tomatoes really well and keep aside. Remove the stems if any. Mix 1 tsp corn flour and 2 tbsp of water, keep aside.
In a saucepan take enough water so that the tomatoes get immersed completely.
Add 1 tsp salt to the water and bring the water to a rolling boil.
Add the tomatoes and switch off the flame. Cover the saucepan with a lid.
Let the tomatoes be immersed in the hot water for 20 - 30 minutes.
In the meantime, chop garlic. Keep aside.
Heat a frying pan/tava. Place the bread in the pan and on a low flame toast the bread till its browned and crisp from both the sides.
Once the bread is toasted and golden, slice it into cubes.
Make a smooth paste of the 1 tsp cornflour with 2 tbsp water.
Drain the tomatoes and let them become warm or cool down.
Peel the tomatoes. Remove the eyes of the tomatoes. Then directly chop the tomatoes above the blender jar so that the juices drop directly inside the jar.
If you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices.
Blend the tomatoes to a smooth puree.
Melt butter in a pan. Add the bay leaf and saute for 5 - 6 seconds. Add the garlic and saute for about 10 - 12 seconds on a low flame.
Now add the tomato puree. Stir and then add salt and pepper.
On a low to medium flame, let the soup come to a gentle boil.
Stir the cornflour paste that we made earlier and add it to the soup. Stir well and simmer for 4 - 5 minutes till the soup thickens on a low flame.
Now add sugar and stir. Add the cream and simmer for a minute.
Pour the steaming hot tomato soup in soup bowls.
Add the bread croutons to the soup or you can add it on the top.
Garnish the soup with some cream, parsley, fresh basil and coriander leaves.