Hot sauce gives a spicy touch to this creamy soup recipe that can be prepared in just over 30 minutes.
1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.
Servings Per Recipe: 10; Amount Per Serving: cal.(kcal): 150, Fat, total(g): 9, chol.(mg): 22, sat. fat(g): 4, carb.(g): 16, fiber(g): 3, pro.(g): 2, sodium(mg): 594, Percent Daily Values are based on a 2,000 calorie diet.