Roasted Sweet Pepper Soup

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5 cups vegetable broth

5 cups mini sweet peppers/capsicum

3/4 cup fresh orange juice

1/2 cup fresh cream

1/4 cup gruyere cheese, grated

1 small white onion, chopped

2 garlic cloves, crushed

2 tablespoons fresh parsley, chopped (plus extra for garnish)

2 teaspoons fresh thyme, chopped (plus extra for garnish)

4 tablespoons extra virgin olive oil

salt and black pepper

Preheat oven to 400F.

On a large baking sheet, toss peppers, onions, parsley and thyme in olive oil. Bake for 40 to 50 minutes or until vegetables is soft and caramelized. 

Remove from heat and add to a large soup pot. Add broth and season with salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium and simmer a further 20 minutes. Blend to a smooth consistency (add more broth for a thinner consistency). Stir in cream and gruyere cheese. Season with salt and black pepper. Serve hot with fresh bread.

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