Heat up olive oil and butter over medium heat and sauté onion till it gets soft and translucent, Add in garlic and stir in for a minute. Stir in flour and sauté for another minute.
Add tomatoes and break them up with a spatula. Cook for 5 minutes.
Stir in broth along with bay leaf and all dried herbs. Simmer uncovered for 30 minutes, stirring occasionally.
Blend the soup in a blender to smooth consistency, working in batches, or use immersion blender.
Stir in cream and mix well.
Preheat the oven to 375°F. Pour the soup into individual soup bowls. Top it with a thin layer shredded cheese. Place some croutons on top of the cheese and again cover all with another layer of cheese. (see note 1)
Bake the soup for 8-10 minutes, until the cheese is melted and bubbling.
Adapted from Gypsy Plate.