1.Place the water in large saucepan with veal, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, covered, about 1½ hours or until veal is tender.
2.Transfer veal to medium bowl; using two forks, shred veal coarsely. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
3.Melt butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth; stir over medium heat until soup boils and thickens slightly. Add egg tomato and paste; return to a boil. Reduce heat; simmer, covered, 10 minutes. Cool 15 minutes.
4.Meanwhile, make toasted ciabatta with basil butter. Combine softened butter with basil in small bowl. Toast 8 thick slices ciabatta, both sides; spread with basil butter.
5.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
6.Serve bowls of soup topped with shredded veal and semi-dried tomato, sprinkled with shredded basil and accompanied with toasted ciabatta with basil butter.