Peel and coarsely chop the onions. Rinse tomatoes and cut into quarters. Peel garlic cloves and chop finely. Heat 2/3 of the oil in a saucepan and sauté everything together, stirring at low temperature, for about 15 minutes.
Now strain through a sieve into a saucepan.
2. Stir the clear soup into the puree. Season with salt, pepper and sugar. Boil tomato soup for 6 to 8 min at low temperature.
3. halve the pepper lengthwise, remove the seeds and rinse. Cut halves into narrow strips. Heat remaining oil in a frying pan. Sauté pepperoni strips briefly in it, then add to tomato soup form. Cut avocados in half and remove the stone. Remove the skin from the halves, cut off the flesh and place in a suitable bowl. Squeeze lime and drizzle juice over avocados. Dice feta cheese and place in a second baking dish form.
5. season soup again, if desired. Serve with avocado, cheese and taco chips.