Peel the tomatoes and chop finely. Peel the onion and chop finely. Fry the onion in the sun-dried tomato oil, add the chopped tomatoes. Simmer until soft, about 5-7 minutes. Transfer the tomatoes to a blender and puree with the sun-dried tomatoes. Bring to taste with sugar, salt and pepper.
Bread without crusts cut into cubes and brown in the oven.
Serve: Pour the soup into a beautiful bowl, serve the croutons separately.