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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.
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