Tangy Tomato Soup With Tarragon Croutons

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4 pounds tomatoes

1/4 cup plus 3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

3 thyme sprigs

1 bay leaf

2 cups chicken stock or low-sodium broth

Pinch of sugar

Salt and freshly ground pepper

4 crustless slices of peasant bread (3/4 inch thick), cut into cubes

1/4 cup chopped tarragon

1/2 cup heavy cream

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