Instructions: Heat 3 tablespoons of the olive oil in a skillet. When the oil is hot, add the bread cubes. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fry the cubes on all sides until golden, about 5 minutes. Transfer to several layers of paper towels to drain.

Prepare a fire in a charcoal grill. Rub the peppers and the tomato with the remaining 1 tablespoon olive oil.

Place the peppers and tomato on the grill. Grill the tomato until the skin is slightly charred and has begun to split. Remove to a plate.

Continue to grill the peppers until charred black all over, about 10 to 15 minutes. Transfer the peppers to a plastic bag and let sweat for 5 minutes, or up to half an hour. Slip the blackened skins from the peppers, seed them and remove the ribs. Cut into slices, then into 1/2 inch pieces. Slip the skin from the tomato, cut the tomato into quarters, then seed by squeezing each quarter.

Cut the pulp into 1/2 inch pieces.

Put the broth into a saucepan. Add the peppers and tomato, the bay leaf, half of the basil and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, reduce heat and simmer until the color is a rich red and the tomato is thoroughly cooked. Remove the bay leaf.

Process the soup in batches in a food processor or blender. It should be nearly pureed, but not quite, with some small bits left to give texture.

Return the soup to the saucepan and stir in the cream. Simmer for about 10 minutes over low heat.

Stir in the remaining basil, then ladle the soup into bowls, garnishing each with a few croutons and a sprig of basil.

Serves 4 to 6.

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