In a medium saucepan, heat the oil over medium heat. Add the tomatoes and peppers and cook, stirring for about 1 minute, then add the garlic, stirring occasionally for about 5 minutes. Add salt and pepper to taste. Add the stock or water and the wine and bring to a boil, then lower the heat and simmer for 10 minutes. If it seems too thick, add a little more stock, water or wine. Season with balsamic vinegar to taste.

To serve, lay 1 slice of bread in the bottom of each bowl. Pour the soup over the bread. Let sit for a few minutes and serve hot, sprinkled with the cheese or allow to cool and serve with the chopped herbs.