Heat 5 to 6 quart Dutch oven to medium high.
Add oil, when oil ripples add onion.
Saute' without browning, 5 to 6 minutes. Onions should be soft and translucent.
Add garlic and saute' 2 minutes, stirring so it doesn't burn.
Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, salt, pepper and bay leaf.
Bring to a simmer over medium heat. Whisk to make sure flour doesn't stick to bottom of pan.
Reduce heat to low, cover and simmer 40 minutes.
Remove bay leaf and discard.
Let cool before puréeing. You may need to work in batches. You may use an emersion blender, blender or food processor. Puree until smooth. Return to pot and reheat if necessary.
Heat Bagel Bites as directed on package.
Cut into cubes and float in bowls of tomato soup.