Roasting the peppers, shallots and tomatoes gives this simple soup a lovely rich flavour.
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
- 100g/3½oz jarred roasted red peppers, chopped
- 2 tbsp chopped fresh chives
- 75g/2½oz butter, at room temperature
- 1 ciabatta loaf, cut into slices
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.
- Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
- Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
- Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
- Add the hot stock and cook for 5 minutes.
- Blend with a stick blender until smooth and place back in the pan to warm through.
- Mix in the peppers and chives into the butter. Form into a long log shape and roll in cling film.
- Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.
- To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.
- The soup can be served hot or cold.