Red pepper and tomato soup
Ingredients
- 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
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