Assemble all ingredients to avoid last minute rush.

Wash and chop garlic, onion and tomatoes.

Heat butter in a Cookpot on low flame.

Add bay leaves and cloves and sauté for a few seconds. Then, add chopped garlic and onion. Stir and sauté until onion softens.

Now, add chopped tomatoes and salt. Mix very well.

Cover Cookpot with a lid and let it simmer on a low to medium heat until tomatoes soften for about 10 minutes.

Keep a watch while cooking tomatoes, if tomatoes start drying up then add little bit of water.

After the tomatoes have softened, remove from the heat and let it cool down. Take out the bay leaves and cloves and discard them.

After the tomatoes cooled down, transfer them into a Blender.

Now, you can either strain the puree with a Strainer or use the puree as it is. This step is completely personal choice.

Pour the tomato puree back into the Cookpot, and add water and sugar. Mix and stir well.

Simmer on a low heat until the soup becomes hot but not boiling.

Add black pepper and stir well.

Switch off the heat and add cream in the Tomato Soup.

Check the taste and add salt and pepper depending on your taste.

Mix together the bread cubes, oil, salt and black pepper in a baking tray and toss to coat.

Bake in a preheated oven for about 4 - 5 minutes at 200° C until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown from all sides.

Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. Garnish the Tomato Soup with a bit of freshly chopped coriander leaves or cilantro.