Peel and chop the Onion (1) and the Garlic (2 clove). Add them to a large saucepan together with the Bay Leaf (2) and Olive Oil (3 tablespoon).
Place the pan over medium-high heat and stir well. Then roughly chop up the Tomato (2), Tomato Paste (1 tablespoon), and the Red Bell Pepper (1/2). Add it to the pan.
Stir again. Dice the White Bread (1 slice) up roughly and add it to the pan together with the Vegetable Stock (1 1/2 cup). Season with Ground Black Pepper (to taste).
Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a fierce boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
Stir in the Cream (1/3 cup).
Also add the Fresh Mint (1 handful) and blend again.
Check the seasoning and add Salt (to taste) and extra pepper, if necessary. Scoop the hot soup into large bowls and serve piping hot.