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If serving soup right away, make salsa topping.
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If you are freezing soup, make salsa the day of serving.
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To make salsa:.
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In a medium bowl, stir together tomatoes, onion, garlic, hot pepper, cilantro, half of the lime juice and salt.
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Let stand at room temperature for 30 minutes.
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Taste, and if desired, add remaining lime juice.
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This will keep refrigerated for up to one day.
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To make soup:.
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Wash yellow peppers.
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Core, seed and split in half.
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With your hand flatten peppers slightly to they will lay on the grill nicely.
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Preheat grill or broiler.
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Roast peppers for about 15 minutes or until skins are charred black.
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Remove from heat and place in a paper bag.
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Seat bag and let sit for 10 minutes.
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Remove from bag and skins should slide right off.
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In a large saucepan, melt butter over medium heat.
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Add onion and garlic and cook for 5 minutes.
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Stir in stock, carrot, roasted bell peppers and banana pepper.
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Crumble in saffron.
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Bring to a boil, reduce heat and simmer, covered, for 20 minutes or until vegetable are very tender.
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Puree, in batches, in a food processor or blender.
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If freezing: cool and ladle into freezer containers.
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Seal and label.
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Freeze for up to 4 months.
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To Serve:.
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Thaw in fridge.
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When ready to serve, stir in 1/2 & 1/2 cream.
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Taste for seasoning.
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Ladle into chilled bowls and garnish with a spoonful of Fresh Tomato Salsa.
