Drain the peppers well. Peel onion and garlic, dice finely. Heat 1 tablespoon of oil in a large pot. Sauté onion and half of the garlic in it. Add paprika and tomatoes together with the juice, bring to the boil and simmer covered for about 10 minutes.
In the meantime, dice white bread. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes all around until golden brown. Fry the rest of the garlic briefly. Remove.
Finely puree the soup with a hand blender. Stir in cream and bring to the boil briefly. Season to taste with salt, pepper, sugar and chilli. Crumble the cheese. Wash the chives and cut into small rolls. Arrange soup in bowls.
Sprinkle with cheese, croutons and chives.