For the orange-parsley soup, heat butter in a saucepan and sauté shallots until translucent. Add tomato paste and sugar and fry briefly, then deglaze with orange juice.
Stir well so that the tomato paste dissolves. Add tomato juice and vegetable soup and simmer for 15 minutes.
Slice mozzarella, mash basil leaves with olive oil. Season with salt and pepper and place in a deep dish.
Add the mozzarella and toss in it. Season the orange-parsley soup with salt and pepper and garnish with mozzarella.
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