First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not burn.
Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.
Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.
Sauté and stir until the onions become translucent, about 3 to 4 minutes.
Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.
Mix well.
Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes
Stir occasionally and keep an eye on the mixture. Add more water as needed. Once the tomatoes have softened, remove the pot from the heat.
Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.
Blend to a lovely smooth consistency to make the tomato soup puree.
You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.
Pour the tomato puree back into the pot, and add 1 cup water. Stir well. Depending on the consistency you prefer, you can add a little less or more water.
Next, add 1 teaspoon of raw sugar or white sugar.
Next, mix the sugar into the soup very well.
Simmer on low heat until the tomato soup becomes hot, but is not boiling.
Season the tomato soup with freshly cracked pepper.
Turn off the heat and stir in, 1 to 2 tablespoons heavy cream, depending on desired richness.
Mix, taste, and season with salt and pepper.
Make the homemade croutons and serve the easy and creamy tomato soup for lunch or dinner.