Tomato-Vegetable Bisque

2 tablespoons olive oil
1 medium-size onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium-size parsnips, peeled and cut into coins
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans (28 ounces each) fire-roasted diced tomatoes, drained
1 box (32 ounces; 4 cups) Pacific Natural Food Organic Vegetable Broth
2/3 cup heavy cream
Hot sauce, seasoned croutons, optional

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 purée. 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.

Serving Size: Makes 10 cups

Number of Servings: 10

Recipe submitted by SparkPeople user FAMILY_RECIPES.