Preheat the oven to 200°C.
Char the peppers over an open gas flame until blackened all over.
Steam charred peppers in a covered bowl for two minutes.
Peel, rinse, and deseed the peppers.
Roast shallots, tomatoes, and garlic with olive oil for 30 minutes.
Melt butter in a pan and add roasted vegetables.
Add 450ml hot stock and cook for five minutes.
Blend the soup until smooth and warm through.
Whisk 700ml double cream in a food processor until butter forms.
Rinse butter solids in cold water using muslin and drain for one hour.
Mix chopped roasted peppers and chives into the butter.
Roll the butter into a log using cling film.
Toast olive oil drizzled ciabatta on a griddle pan for two minutes per side.
Serve soup in bowls topped with buttered toasted ciabatta.