Nothing is as warming as spicy, freshly-made, home-made soup. You can use Romano peppers or regular red capiscums (bell peppers) for this recipe. See the Tips for chilli and orange options. The recipe as written is vegetarian; omit all butter/cream/yoghurt for a hearty & delicious vegan meal. Serves 8 (but it's easily halved).
*Adding Chillies:* I’m quite a fan of adding a red chilli or two to the roasting pan with the peppers and garlic. Roasting the chillies mellows and softens their heat, so you can get away with adding up to 4 (de-seeded or not, to your taste). The recipe picture includes a hefty dollop of home-made chilli jam, which I’d made with 15 chillies – instead of the recommended 6 – so it’s terrifically hot but sweet at the same time. (If you add chilli jam, I'd use other than balsamic vinegar, as it’s also very sweet.) *Additional Serving Suggestions:* Winter brings us clementines in abundance. Orange and peppers are a great combination, and a light squeeze of fresh juice over each bowl (before swirling in the cream) brings out the flavour of the peppers really well. This also brings a nicely sweet counterpoint to the garlic (and especially, to the chillies if using) in the recipe. You can also reserve a small amount of roasted pepper; slice thinly, and place on top of each serving.