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Place the tomatoes, peppers, chillies, thyme, fennel, onion and garlic in a roasting pan. Drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in a pre-heated oven for 20minutes or until tender.
Remove from the oven and spoon the mixture into a saucepan. Pour the stock into the roasting pan and stir to de-glaze the pan. The pour the stock into the saucepan with the vegetables. Bring to a boil before reducing heat and simmering for 10 minutes.
Mix the ingredients for the mustard cream and season to taste with salt and freshly ground black pepper.
Remove the soup from the heat, blend in a food processor until smooth, and strain. Reheat and serve garnished with a swirl of mustard cream and a sprig of fresh parsley.
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