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1. Add olive oil to stockpot. Heat over medium heat.
2. Add onion and sauté 5 minutes, or until onion is tender and translucent.
3. Stir in chopped carrots, chopped parsnips, dried oregano and fresh ground black pepper.
4. Sauté additional 3 minutes.
5. Stir in drained tomatoes, and 2 cups vegetable broth.
6. Increase heat to medium high, partially cover and simmer 10 minutes.
7. Remove from heat.
8. Add small batches of tomato mixture to blender. Puree each batch with vegetable broth.
9. Transfer from blender to bowl.
10. Return pureed tomatoes to stockpot.
11. Stir in cream.
12. Return to medium heat. Stir in hot sauce. Heat until warmed through.
13. Serve in individual soup bowls, and garnish with seasoned croutons. |
