Fresh Tomato Soup with Garlic-Basil Croutons

Assemble these supplies:

• 4 pounds ripe tomatoes, preferably Italian plum
• 2 medium-size onions (about 1 pound total weight) 1/2 cup plus 1 tablespoon olive oil
• 1 bay leaf
• 1 bunch fresh basil (enough to yield 16 good-size leaves) 4 cloves garlic
• Four 1/2-inch slices from large loaf of French bread, or eight 1/2-inch slices from baguette
• Salt
• Freshly ground pepper

Steps in preparation:

1. Peel, seed, and chop tomatoes. Peel and chop onions. In large non-aluminum saucepan, cook tomatoes, onions, 1 tablespoon olive oil, and bay leaf, covered, over medium heat 30 minutes.
2. While vegetables are cooking, wash basil and pat dry with paper towels. Strip leaves from stems and stack them so that they all point in same direction. Slice into strips and set aside.
3. Peel and chop garlic. Set aside.
4. In large heavy-gauge skillet, heat 1/2 cup olive oil over medium-high heat. Add garlic, stir, then add bread slices. Fry briefly on both sides until golden, about 1 to 2 min­utes. Transfer croutons to paper-towel-lined plate.
5. Remove bay leaf from tomato mixture and discard. In food processor or blender, purée tomato mixture in batches, about one quarter of mixture at a time. Pour purée back into pan through a sieve, pressing through with wooden spoon, if necessary. Season with salt and pepper to taste. Cover and keep warm until ready to serve. If necessary, reheat before serving.
6. To serve, divide croutons among 4 bowls, sprinkle bowls with half the basil, fill with soup, and garnish each with remaining basil. Or, if you prefer, garnish soup with basil and serve croutons on the side.