Clean, wash and roughly dice the tomatoes. Peel and finely dice the onion
Fry the onion in hot oil. Add the tomatoes and tomato paste, sauté briefly. Add a good 1/2 l water and stock, bring to the boil. Season with salt, pepper and sugar. Let simmer for about 20 minutes
Clean, wash and chop the peppers and spring onions. Cut mozzarella into slices. Roast the toast until golden brown. Wash basil, pluck half. Cover toast with basil and mozzarella. Bake in a preheated oven (E: stove: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 8 minutes
Puree the soup. Simmer peppers and spring onions for about 5 minutes. Chop the remaining basil. Stir into the soup and season to taste. Quarter the toast, season with pepper and add to the soup.