First rinse the tomatoes really well and keep aside. remove the stems if there are any.
in a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes get immersed completely.
add 1 teaspoon salt to the water and bring the water to a rolling boil.

Drain the water and let them become warm or cool down.
in the meantime, finely chop the onion and garlic. keep aside.

Once the tomatoes become warm or cool down, then peel them. slice off the eye part from the tomatoes.
then directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender 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.keep aside

Make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.
melt butter in a pan. add the bay leaf and saute for 1 to 2 seconds
add the finely chopped garlic and saute for some seconds on a low flame. no need to brown garlic.

Stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.
now add sugar and stir. then add the cream and simmer for a minute.
pour the steaming hot tomato soup in soup bowls.
add the bread croutons to the soup. garnish it with parsley or coriander leaves. serve the tomato soup hot.