Summer Tomato Soup with Basil and Croutons

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2 pounds very ripe tomatoes, quartered, seeded, and chopped

1/2 English cucumber, peeled, seeded, and diced

1/2 red pepper, cored and diced

1/2 small onion

1 clove garlic, crushed

1 ounce fresh brown bread crumbs

2 tablespoons red wine vinegar, plus more as needed

1 cup vegetable stock or tomato juice

2 sprigs fresh thyme, leaves picked

16 fresh basil leaves

Kosher salt and freshly ground black pepper

Pinch cayenne pepper

Honey, optional

4 tablespoons tiny butter-fried croutons, optional