James Martin Red Pepper and Tomato Soup

For the sweet red pepper and tomato soup

1. Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6.
2. Hold the peppers over an open gas flame until they turn black all around.
3. Place them in a bowl, cover with cling film, and let them sit for 1 to 2 minutes.
4. Take the peppers out of the bowl and peel off the charred skin.
5. Rinse the peppers under running water to remove any remaining skin.
6. Remove the seeds and set the peeled peppers aside.
7. Arrange on a baking tray the shallot halves (cut side down), plum tomatoes, and garlic cloves.
8. Drizzle them with olive oil.
9. Bake on the top rack of the oven for about 30 minutes or until the shallots are cooked.
10. Melt the butter in a large pan over medium heat.
11. Add the roasted shallots, peeled peppers, and garlic.
12. Pour in the hot stock and cook for 5 minutes.
13. Puree the mixture using an immersion blender, until smooth.
14. Return it to the pan to warm

For the ciabatta toast

1. Mix the roasted peppers and chives into the butter.
2. Shape the mixture into a long log and wrap it in cling film.
3. Heat a griddle pan and drizzle a bit of olive oil over the sliced ciabatta.
4. Toast each side for 1 to 2 minutes, or until grill marks appear.
5. Serve the soup in bowls and place the toasted ciabatta topped with the pepper and chive butter on the side.